Soup with dried oyster mushrooms recipe. How to cook mushroom soup from oyster mushrooms: options. Oyster mushroom soup. Oyster mushroom and cauliflower soup

Oyster mushroom soup with potatoes is an easy, but no less nutritious dish that can be prepared in minutes, which is why it is so popular among those who do not like or cannot spend long hours at the stove in the kitchen. If you are one of those, then these recipes will certainly come to your aid and diversify your daily diet.

The potato itself is not very healthy dish, it is best used as an addition to the main dish. Due to its beneficial ingredients, it is often given in the form of purees or soups to those who suffer from diseases of the gastrointestinal tract. You can put it in soups, both shabby and chopped, but you can also fry it if you are a fan of enough high-calorie dishes.

Oyster mushrooms are comparable to meat in terms of the content of useful and correct components in them; for the functioning of the whole organism, they are an indispensable source of vitamins and minerals. Often vegetarians use mushrooms as a substitute for meat. The use of mushrooms has a beneficial effect on the entire body as a whole, so try to diversify your diet with soups from them.

Oyster mushroom soup with potatoes and noodles

Quick-to-cook mushroom soup will surprise you with its unusual taste.

Ingredients:

Oyster mushrooms - 1 kg.
Onion - 1 head
Carrot - 1 pc.
Potatoes - 2 pcs.
Pickled barrel cucumber - 1 pc.
Garlic cloves - 5 pcs.
Spices
egg homemade noodles from 1 egg
Vegetable oil

Cooking:

Let the mushrooms boil for about fifteen minutes.

Add potatoes.

Cucumber, onion and carrot crumble and fry in vegetable oil until golden brown.

Then add the noodles to the soup, cook for no more than seven minutes.

Pour in the rest of the ingredients, season with spices.

Simmer slightly and you can serve.

: recipe with photo and video: recipe with photo

A light, healthy dish will appeal to those who follow a healthy diet.

Ingredients:

Potatoes - 3 pcs.
Oyster mushrooms - 500 gr.
Carrots - 2 pcs.
Onion - 1 pc.
Tomatoes - 2 pcs.
Corn - half a can
Pepper
Spices

Cooking:

Rinse the mushrooms and chop finely, fry in vegetable oil until tender.

Chop the potatoes and put to boil. Salt.

At the end of cooking, add mushrooms.

Finely chop the vegetables and fry in a sufficient amount of vegetable oil. Pour them into the soup at the very end two minutes before turning off.

Serve with green leaves.

Oyster mushroom soup with potatoes and cream

Creamy soup will please the whole family with its amazing taste and aroma.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Cream - 30 ml.
Chicken - 200 gr.
Spices
Greenery

Cooking:

Chop the chicken very finely, fry in oil.

Chop the potatoes into cubes and put to boil, salt.

Then add chicken.

Chop the mushrooms and send them to the soup after the chicken.

Add spices.

Chop the vegetables, fry until tender, add to the soup.

When all ingredients are ready, add cream, simmer for one minute.

Serve with fragrant croutons.

Oyster mushroom soup with potatoes and buckwheat

For this recipe, you can take pickled mushrooms.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Buckwheat - 50 gr.

Cooking:

Finely chop the potatoes, put it to boil. Salt the water.

After 10 minutes, add buckwheat, already washed.

Cook until done.

Fry the mushrooms in vegetable oil, adding finely chopped carrots and onions to it.

3 minutes before turning off, add vegetables to the soup, season with spices and you can safely serve it to the table.

Oyster mushroom soup with potatoes and parey onions

Unusual soup for the whole family.

Ingredients:

Oyster mushrooms - 1 kg.
Carrot - 1 pc.
Parey onion - 2 pcs.
Potatoes - 2 pcs.
Spices

Cooking:

Take all the ingredients and crumble into strips.

Add mushrooms to the pot and sauté.

Then add the rest of the vegetables, fry, add spices.

Add potatoes, fry.

Add water.

Cook until fully cooked.

Salt.

Serve with croutons.

A fairly light soup will delight you late in the evening.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Rice - 80 gr.

Cooking:

First, peel and chop the potatoes. Then put the water on a boil and throw in the potatoes as soon as it boils.

Then after ten minutes, add the washed rice to the soup, cook until tender.

Peel and wash the mushrooms, then fry in vegetable oil until tender.

Separately, fry the onion and carrot until golden brown.

At the end of cooking, add the remaining ingredients to the soup, simmer for about three minutes.

Let it brew for fifteen minutes and serve with greens.

Oyster mushroom soup with potatoes and green peas

An unusual combination of products will delight gourmets.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Green peas - 1 can
Chicken - 300 gr.

Cooking:

Rinse the chicken, chop

In boiling water, add chicken along with finely chopped potatoes.

Finely chop the onion and carrot and fry in vegetable oil.

At the end of cooking, add vegetables along with mushrooms.

Boil for about 5 minutes, then add green pea, wait for about two more minutes.

You can serve with greens.

Oyster mushroom soup with potatoes and corn

This soup has a sweet taste and aroma characteristic of corn.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Corn - 1 can

Cooking:

Take a potato, chop it, add it to boiling water, salt to taste.

Rinse the mushrooms, chop finely. Fry in vegetable oil along with onions, then toss into soup. Cook over low heat.

Grate the carrots, add to the soup at the very end of cooking along with corn, add spices to your taste.

Let it brew for about fifteen minutes and you can serve.

Oyster mushroom soup with potatoes and melted cheese

Creamy soup will delight you with its light, nutritious taste.

Ingredients:

Oyster mushrooms - 300 gr.
Potatoes - 3 pcs.
Vegetable oil - 3 tbsp.
Dill
Onion - 1 pc.
Carrot - 1 pc.
Processed cheese - 200 gr.

Cooking:

Peel onions and carrots and chop finely.

Fry in vegetable oil.

Mushrooms crumble finely, set to boil.

Salt.

Put the cheese in the freezer.

When the cheese is frozen, grate it on a fine grater.

In the broth with mushrooms, add potatoes, cook until tender.

Add onions and carrots.

At the end of cooking, add cheese.

When the cheese has melted, add the herbs.

You can serve.

Enough high-calorie dish will surprise you with the combination of ingredients.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Beans - 1 can
Chicken - 300 gr.

Cooking:

Rinse the chicken with running water.

Crumble a little.

Put the broth to boil, salt and add spices.

Then throw in the finely chopped potatoes.

Finely chop the mushrooms and fry in vegetable oil until tender.

Chop onions and carrots into cubes and fry in the same way.

At the end of cooking, add potatoes with vegetables and beans.

Boil no more than five minutes.

Let it brew and you can serve it with greens and croutons.

Oyster mushroom soup with potatoes and lentils

Unusual soup with hints of legumes will appeal to you and your loved ones.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Lentils - 1 cup

Cooking:

Rinse the lentils.

Chop the potatoes into fairly small cubes.

Put to boil with lentils, salt.

Chop onions and carrots as finely as possible.

Fry in vegetable oil.

After 10 minutes, add the mushrooms to the soup. Cook until done.

Add spices.

At the end of cooking, add vegetables.

Boil for a couple of minutes and the soup is ready to serve.

Oyster mushroom soup with potatoes and beef

Nutritious and high-calorie soup.

Ingredients:

Smoked beef - 400 gr.
Oyster mushrooms - 1 kg.
Potatoes - 3 pcs.
Eggs - 6 pcs.
Greenery
Carrots - 2 pcs.
Onion - 2 pcs.
Cheese - 1 pc.
Spices

Cooking:

Rinse the mushrooms, finely chop, fry together with finely chopped onions and carrots until tender.

Crumble all the ingredients.

Put the potatoes to boil.

Salt the water.

Then add mushrooms.

Cook over low heat.

Then add chopped eggs and meat.

Boil and then add chopped greens.

At the end of cooking, add cheese.

Serve hot.

The nutritious dish has a wonderful vegetable taste and aroma.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Broccoli - 400 gr.

Cooking:

Peel the potatoes and cut into strips. Put to boil, salt.

Rinse the mushrooms, chop and fry in vegetable oil until tender.

Chop the carrots and onions and fry separately from the mushrooms.

Add vegetables to the soup, cook over low heat, add spices.

At the end of cooking, divide the broccoli into equal umbrellas and add to the soup, cook for no more than five minutes.

You can serve with green leaves.

Oyster mushroom soup with potatoes and millet

This soup is perfect for outdoor cooking.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Millet - 80 gr.

Cooking:

Put the millet to boil, which is washed before.

Then chop the potatoes into cubes and add to the soup.

Finely chop the mushrooms, add to the soup. Cook on low heat.

Carrots and onions, chopped finely, fry in vegetable oil until tender.

At the end of cooking, add the vegetables to the soup.

Add spices to taste.

Let it brew for about half an hour.

You can serve with greens and croutons as well.

Oyster mushroom soup with potatoes - a classic recipe

The fastest and easiest recipe for the whole family.

Ingredients:

Mushrooms - 300 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 2 pcs.
Spices
Greenery

Cooking:

Fry the onion directly in the pan.

Then add finely grated carrots.

Then squeeze the garlic, sauté.

Then add finely chopped mushrooms.

Fry.

Add finely chopped potatoes, fry.

Pour in water.

Salt and cook until done.

Season with spices.

Serve with greens.

Mushroom soup from oyster mushrooms. Step by step recipe with photo

Mushroom soup with oyster mushrooms prepared according to good recipe It turns out no worse than champignon soup. In supermarkets champignons and oyster mushrooms are sold all year round so prepare this mushroom soup possible regardless of the season.

I would like to note right away that, since oyster mushrooms do not have a pronounced smell, the soup does not turn out with such a mushroom smell as soup made from champignons or wild mushrooms.

But there is a way out - by adding a small amount of seasoning with the taste of mushrooms or a bouillon cube to the soup, you will get a fragrant oyster mushroom soup.

Recipes for oyster mushroom soups are diverse. Prepare them for meat broth or completely without meat, cereals and pasta are added for satiety. For example, delicious soups are made with buckwheat, millet, barley chopped, barley.

Mushroom soups can also be consumed in fasting, only in this case, mushroom soup from oyster mushrooms is cooked on a vegetable broth. To make oyster mushroom soup delicious, use only fresh mushrooms. If you see that the mushrooms are wilted, wrinkled or blackened, it is better not to buy them. Now let's see how to make oyster mushroom soup step by step.

Ingredients:

Chicken - 300 gr.,
Oyster mushrooms - 200 gr.,
Millet - 50 gr.,
Carrot - 1 pc.,
Potatoes - 3-4 pcs.,
Salt - to taste
Onion - 1 pc.,
Bay leaf - 1-2 pcs.,
Bouillon cube - 1 pc.,
Black ground pepper- a pinch
Parsley or dill, for serving

Oyster Mushroom Soup - Recipe

To get a delicious mushroom soup from oyster mushrooms, it is advisable to cook it in meat broth.

Prepare meat broth. For such a mushroom soup, you can cook it from beef, pork, chicken. When cooking meat, it is advisable to immediately add salt, spices and put a whole onion for flavor. Peel and cut potatoes.

Peel and grate the carrots on a coarse grater.

Dip the potatoes and carrots into a saucepan with boiling meat broth. Separately, I do not add onions, since the meat was already cooked with it. If the broth is not salty, it should be salted to taste.

Boil vegetables for 10 minutes. While they are cooking, wash the millet groats.

Add it to the soup pot. Stir so that the grits do not settle at the bottom of the pan.

Simmer the soup for another 10 minutes. During this time, the cereal will boil and become soft. Rinse fresh oyster mushrooms.

Slice them lengthwise into thin strips.

Add to soup pot. Since oyster mushrooms cook in a matter of minutes, the soup will be ready in 5 minutes.

Ready mushroom soup with oyster mushrooms pour into bowls. Sprinkle with fresh herbs before serving. You can also put a spoonful of sour cream. Enjoy your meal. I also recommend cooking delicious oyster mushroom chops.

Mushroom soup from oyster mushrooms. Photo

Oyster Mushroom Soup - Recipe

Oyster mushrooms are more fragrant and textured than champignons, while being no less widespread. So if you decide to start cooking mushroom soup, make a choice in favor of these mushrooms, and we will tell you how to cook mushroom soup from oyster mushrooms.

1 Oyster mushroom soup
2 Mushroom oyster mushroom soup

Mushroom soup with oyster mushrooms

Ingredients:

oyster mushrooms - 500 g;
onions - 2 pcs.;
thyme - 3 sprigs;
rosemary - 1 sprig;
cognac - 1 tbsp. spoon;
olive oil - 3 tbsp. spoons;
salt, pepper - to taste;
cream - 100 ml;
chicken broth - 2 tbsp.;
green onion.

Cooking

We cut off the legs of the oyster mushroom and boil in chicken broth under the lid for 1 hour. While the legs of the mushrooms are cooking, their caps should be finely chopped. Chop onion, chop and fry olive oil until transparent, then add mushroom caps to the pan and continue cooking until the excess liquid has evaporated from the pan.

Don't forget to add thyme and rosemary to the pan along with the mushrooms. As soon as the excess moisture has evaporated, pour cognac into the pan and now wait until it evaporates. As soon as there is no cognac left in the pan, remove it from the heat.

We catch mushroom legs from the broth and grind them with a blender or meat grinder. Add the mushroom caps and legs to the broth along with the cream and chopped green onions.

Mushroom oyster mushroom soup

Ingredients:

butter- 8 tbsp. spoons;
celery - 1 stalk;
shallots - 1/2 pc.;
onions - 1 pc.;
garlic - 3 cloves;
oyster mushrooms - 3 tbsp.;
shiitake mushrooms - 3 tbsp.;
champignons - 3 tbsp.;
white dry wine- 1/2 tbsp.;
flour - 1/4 tbsp.;
chicken broth - 8 tbsp.;
cream - 1/2 tbsp.

Cooking

Melt 6 tablespoons of butter and fry finely chopped celery, shallots, onions and garlic on them for about 8 minutes. Then add chopped mushrooms to the onion sauté and cook everything together for another 4 minutes. Now pour white wine. We cook another 6 minutes.

The remaining 2 tablespoons of oil and 1/4 tbsp. mix flour until a paste is formed. Add the resulting paste to the mushroom mixture and mix. Carefully add the broth, avoiding the formation of lumps.

Bring everything to a boil and immediately reduce the heat to a minimum. Pour the cream into the broth and season the soup with salt and pepper. Pour the soup into a blender and blend until smooth. It is advisable to do this in batches so that the ingredients are crushed evenly.

The soup can now be reheated and served.

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Mushroom soup from fresh oyster mushrooms - a delicious step by step recipe with cooking photos

Mushroom soup with oyster mushrooms- This is a dish that is prepared very quickly, it turns out appetizing and incredibly fragrant.

You don’t even need to include any spices in the composition, the soup will be delicious anyway.

It is also important that the food is low-calorie, so everyone can afford to include it in their diet. But at the same time, it will give a feeling of satiety for a long time.

A step-by-step recipe with a photo is below, be guided by it while preparing a delicious dish. The soup is light, tender, but very tasty. Do not deny yourself the pleasure of preparing a delicious dish. Even a novice hostess will definitely succeed, because cooking is extremely simple.

We wish you good luck in your culinary experiments at home!

To cook soup, you need to prepare vegetables. Start with carrots that need to be peeled and onions that have been peeled. The vegetables are then washed and dried. Carrots are rubbed on a coarse or medium grater, and onions are chopped with a sharp knife.

Now send the pan to the stove, add a little vegetable oil to it. After heating it, put the onions and carrots in the pan. Vegetables should be fried until soft.

Then add oyster mushrooms to the vegetables and continue frying until the mushrooms are ready. At the end of frying, add black ground pepper and salt to taste.

Now take potatoes, peel, wash and dry. Potatoes are cut into large strips.

Sliced potatoes should be sent to boiling salted water, which was previously sent to the stove in a saucepan. Boil potatoes until half cooked.

Then send the vermicelli to the pan. If using gossamer, add it five minutes before the potatoes are cooked.

Immediately put the mushrooms with onions and carrots into the pan. Water can be added if necessary. Continue cooking for five minutes. At this time, wash and chop fresh dill.

Send it to the pan, and also add freshly ground pepper (you can use a mixture of peppers). Cook the food for one more minute, and then turn off the heat.

The soup should be infused for five to ten minutes.

Now the soup with oyster mushrooms can be poured into plates and served. Complete the dish with bread (you can freshly baked). The food is very appetizing and fragrant, you can try it. Bon appetit!

Secrets of cooking oyster mushroom soup

Oyster mushrooms have long become a familiar product, as common as onions or potatoes. Clusters of these mushrooms are found in every vegetable department, and many have mastered the recipes for stir-fry, scrambled eggs and vegetable stew with mushrooms.

In the forest, oyster mushrooms grow on trees, but they come to us from artificially created plantations. Of course, "free-born" mushrooms are more fragrant, but cultivated mushrooms are quite edible and very healthy.

We suggest you cook mushroom soup from oyster mushrooms according to the recipe we tested.

How useful oyster mushrooms

Mushroom lovers do not need to be convinced of the usefulness of this delicious product. "Homemade" oyster mushrooms are good because, unlike forest mushrooms, they definitely do not contain foreign substances that are absorbed from the soil.

In terms of the amount of vitamins, only meat can be compared with oyster mushrooms - the pulp contains B, E, C, D2, and the presence of nicotinic acid, which dilates blood vessels and lowers cholesterol, makes them a particularly valuable food product.

Polysaccharides prevent the formation of tumors, which has been proven by numerous studies. In addition, mushroom polysaccharides (lure and chitin) are insoluble and act as a sorbent that removes toxins from the body.

For those who want to drop excess weight oyster mushroom recipes are a real find. Mushrooms remain in the stomach for a long time, the glucose level decreases, little insulin is secreted, as a result, the appetite falls silent for a long time.

Why are we love oyster mushrooms

The taste of these mushrooms is a cross between porcini mushroom and russula, some of their smell resembles the aroma of rye bread. The amazing ability of oyster mushrooms is that they enhance the taste of products that have fallen into the same pan with them.

When the use of flavor enhancers was banned in European countries, the powder from these mushrooms became very popular. If you cook chicken with oyster mushrooms, the taste of chicken will appear, and veal dishes acquire a completely unexpected and pleasant sweetish aroma.

How to choose mushrooms in the store

Druze oyster mushrooms are difficult to confuse with anything: gray ears growing in bushes sometimes grow up to three kilograms. Take the "bouquet" in your hands and turn it over - the legs should be short. All the most delicious in these mushrooms is concentrated in the caps, and the “long-legged” specimens are harsh, for example, chopped mushroom caviar can be prepared from them.
Fresh "ears" are smooth and with non-cracked edges.
pulp fresh mushrooms juicy and white. Hard hats are evidence of the advanced age of the fungus, it has outgrown, has lost most of its vitamins, and its taste is rubbery.
In our stores, gray oyster mushrooms of various shades are most often sold, but mushrooms can be pinkish, brown, green or yellow - all of these options are acceptable and edible.
Young mushrooms are brightly colored, over time they turn pale and lose their beneficial properties.
A reliable way to determine freshness is by sniffing.
If the mushrooms smell harsh and unpleasant, they have been stored for too long. Pink oyster mushrooms, not the first freshness, are especially pronounced.
Mushrooms are stored in the refrigerator for five days, and at room temperature - only 6 hours.

Oyster soup with home noodles

To prepare three liters of soup (6-7 servings), it takes an hour and a half of time, a minimum of culinary skills and the following products:

A kilogram of oyster mushrooms. Try to choose a bush on a solid foundation, in our case the "root" will come in handy.
Four potatoes.
Medium sized carrot.
Parsley root.
Bulb.
Medium sized pickled cucumber.
Two tablespoons of butter or vegetable oil.
Salt and ground black pepper.
A little fresh dill.

Let's start making soup

Our soup recipe calls for homemade noodles. It is easy to prepare, but it will take some time for the noodles to dry.

Pour two-thirds of the flour into a bowl and break two eggs. Add a pinch of salt.
Knead the dough, which should be quite dense. Flour is different, so keep an eye on its consistency and add flour "on demand". The dough should be kneaded without adding liquid.
Roll up a bun, cover it with clean gauze or a kitchen towel and let it stand for 10 minutes.
Dust a cutting board with flour and roll out thinly. Leave for 20 minutes without covering.
Cut the dough into strips about 5 centimeters wide. Fold the strips in layers and cut the noodles, preferably no more than 2-3 mm wide, although this is not essential.
Lay the noodles out on a board and let them dry in a warm place.

Let's move on to the mushroom part of our recipe.

The recipe assumes that we will cook the soup without meat broth, so you should think about how to make it rich and rich. Oyster mushrooms cannot compete with porcini mushrooms in the brightness of aroma and taste, but we will take a little trick to extract the maximum taste experience from the mushroom bush.

Hats are of food interest, but the thickening from which mushrooms grow is usually simply thrown away. We will ensure the intensity of the taste with a fairly large mass of root and hard legs.

We wash the mushroom druse under running water.
Cut off hats.
Pour the base of the bush, legs and large hats with three liters of cold water.
We put to cook on fire, when it boils, lay the parsley root.
After boiling, reduce the heat to a minimum and leave for one hour.
Peel and cut potatoes into cubes.
We rub coarsely peeled carrots.
Finely chop the onion.
We cut the cucumber into strips.
Cut the mushroom caps into pieces.
We take out parsley, oyster mushroom root and its legs from the broth.
Immerse the chopped caps in a clean broth.
After boiling, send the potatoes to the pan.

Cooking gas station

Put the onion in a saucepan with hot oil and fry it lightly.
When the onion becomes transparent, add carrots and pickles. Saute until carrots are soft.
When the potatoes are ready, lay the dressing.
Sift the noodles through a colander to remove excess flour. Pour the noodles into the soup and cook for five minutes. No need to wait for the noodles to cook to full readiness, they will come when the soup is infused.
Add pepper and salt, remembering the pickle that is already in the soup.
Turn off the heat, the recipe advises to sprinkle the soup with chopped dill and leave for 20 minutes under the lid. When the soup is ripe, it will be fragrant, satisfying and at the same time dietary. Eat and be healthy!

Peel potatoes, garlic, carrots and onions, wash and dry oyster mushrooms. Cut the potatoes into small pieces in a saucepan, pour in water, bring it to a boil, salt, reduce the heat. Boil potatoes for 25 minutes.

Cut oyster mushrooms, put in a pan with vegetable oil.

Fry the mushrooms, stirring occasionally, over medium heat for about 5 minutes. Then add chopped onion and chopped carrots (or small sticks) to them, sprinkle with a little spices and salt.

Fry further mushrooms with vegetables over medium heat for another 5-7 minutes, not forgetting to stir occasionally.

When the potatoes are cooked, add the fried mushrooms with vegetables, bay leaf, spices and chopped garlic to the pan.

Cook the soup over low heat for 5-8 minutes. That's it, delicious, light and fragrant soup, prepared from oyster mushrooms with potatoes, pour into plates and serve with homemade sour cream and chopped herbs.

Potatoes by themselves are not a very healthy dish, they are best eaten as an addition to the main course. Due to its beneficial ingredients, it is often given in the form of purees or soups to those who suffer from diseases of the gastrointestinal tract. You can put it in soups, both shabby and chopped, but you can also fry it if you are a fan of enough high-calorie dishes.

When preparing soups, you can take both pickled, fresh mushrooms and dried ones. All of them are a source of useful components for the human body as a whole.

How to cook oyster mushroom soup with potatoes - 15 varieties

Quick-to-cook mushroom soup will surprise you with its unusual taste.

Ingredients:

Oyster mushrooms - 1 kg.
Onion - 1 head
Carrot - 1 pc.
Potatoes - 2 pcs.
Pickled barrel cucumber - 1 pc.
Garlic cloves - 5 pcs.
Spices
1 egg homemade egg noodles
Vegetable oil

Cooking:

Let the mushrooms boil for about fifteen minutes.

Add potatoes.

Cucumber, onion and carrot crumble and fry in vegetable oil until golden brown.

Then add the noodles to the soup, cook for no more than seven minutes.

Pour in the rest of the ingredients, season with spices.

Simmer slightly and you can serve.

: recipe with photo and video: recipe with photo

Oyster mushroom soup with potatoes - vegetable

A light, healthy dish will appeal to those who follow a healthy diet.

Ingredients:

Potatoes - 3 pcs.
Oyster mushrooms - 500 gr.
Carrots - 2 pcs.
Onion - 1 pc.
Tomatoes - 2 pcs.
Corn - half a can
Pepper
Spices

Cooking:

Rinse the mushrooms and chop finely, fry in vegetable oil until tender.

Chop the potatoes and put to boil. Salt.

At the end of cooking, add mushrooms.

Finely chop the vegetables and fry in a sufficient amount of vegetable oil. Pour them into the soup at the very end two minutes before turning off.

Serve with green leaves.

Creamy soup will please the whole family with its amazing taste and aroma.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Cream - 30 ml.
Chicken - 200 gr.
Spices
Greenery

Cooking:

Chop the chicken very finely, fry in oil.

Chop the potatoes into cubes and put to boil, salt.

Then add chicken.

Chop the mushrooms and send them to the soup after the chicken.

Add spices.

Chop the vegetables, fry until tender, add to the soup.

When all ingredients are ready, add cream, simmer for one minute.

Serve with fragrant croutons.

If you cook buckwheat soups, be sure to rinse it before cooking, then your soup will be transparent.

For this recipe, you can take pickled mushrooms.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Buckwheat - 50 gr.

Cooking:

Finely chop the potatoes, put it to boil. Salt the water.

After 10 minutes, add buckwheat, already washed.

Cook until done.

Fry the mushrooms in vegetable oil, adding finely chopped carrots and onions to it.

3 minutes before turning off, add vegetables to the soup, season with spices and you can safely serve it to the table.

Unusual soup for the whole family.

Ingredients:

Oyster mushrooms - 1 kg.
Carrot - 1 pc.
Parey bow - 2 pcs.
Potatoes - 2 pcs.
Spices

Cooking:

Take all the ingredients and crumble into strips.

Add mushrooms to the pot and sauté.

Then add the rest of the vegetables, fry, add spices.

Add potatoes, fry.

Add water.

Cook until fully cooked.

Salt.

Serve with croutons.

A fairly light soup will delight you late in the evening.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Rice - 80 gr.

Cooking:

First, peel and chop the potatoes. Then put the water on a boil and throw in the potatoes as soon as it boils.

Then after ten minutes, add the washed rice to the soup, cook until tender.

Peel and wash the mushrooms, then fry in vegetable oil until tender.

Separately, fry the onion and carrot until golden brown.

At the end of cooking, add the remaining ingredients to the soup, simmer for about three minutes.

Let it brew for fifteen minutes and serve with greens.

An unusual combination of products will delight gourmets.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Green peas - 1 bank
Chicken - 300 gr.

Cooking:

Rinse the chicken, chop

In boiling water, add chicken along with finely chopped potatoes.

Finely chop the onion and carrot and fry in vegetable oil.

At the end of cooking, add vegetables along with mushrooms.

Boil for about 5 minutes, then add the green peas, simmer for about another two minutes.

You can serve with greens.

This soup has a sweet taste and aroma characteristic of corn.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Corn - 1 can

Cooking:

Take a potato, chop it, add it to boiling water, salt to taste.

Rinse the mushrooms, chop finely. Fry in vegetable oil along with onions, then toss into soup. Cook over low heat.

Grate the carrots, add to the soup at the very end of cooking along with corn, add spices to your taste.

Let it brew for about fifteen minutes and you can serve.

Creamy soup will delight you with its light, nutritious taste.

Ingredients:

Oyster mushrooms - 300 gr.
Potatoes - 3 pcs.
Vegetable oil - 3 tbsp.
Dill
Onion - 1 pc.
Carrot - 1 pc.
Processed cheese - 200 gr.

Cooking:

Peel onions and carrots and chop finely.

Fry in vegetable oil.

Mushrooms crumble finely, set to boil.

Salt.

Put the cheese in the freezer.

When the cheese is frozen, grate it on a fine grater.

In the broth with mushrooms, add potatoes, cook until tender.

Add onions and carrots.

At the end of cooking, add cheese.

When the cheese has melted, add the herbs.

You can serve.

If you cook mushrooms, be sure to rinse them thoroughly before cooking.

A fairly high-calorie dish will surprise you with a combination of ingredients.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Beans - 1 bank
Chicken - 300 gr.

Cooking:

Rinse the chicken with running water.

Crumble a little.

Put the broth to boil, salt and add spices.

Then throw in the finely chopped potatoes.

Finely chop the mushrooms and fry in vegetable oil until tender.

Chop onions and carrots into cubes and fry in the same way.

At the end of cooking, add potatoes with vegetables and beans.

Boil no more than five minutes.

Let it brew and you can serve it with greens and croutons.

Unusual soup with hints of legumes will appeal to you and your loved ones.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Lentils - 1 cup

Cooking:

Rinse the lentils.

Chop the potatoes into fairly small cubes.

Put to boil with lentils, salt.

Chop onions and carrots as finely as possible.

Fry in vegetable oil.

After 10 minutes, add the mushrooms to the soup. Cook until done.

Add spices.

At the end of cooking, add vegetables.

Boil for a couple of minutes and the soup is ready to serve.

Nutritious and high-calorie soup.

Ingredients:

Smoked beef - 400 gr.
Oyster mushrooms - 1 kg.
Potatoes - 3 pcs.
Eggs - 6 pcs.
Greenery
Carrots - 2 pcs.
Onion - 2 pcs.
Cheese - 1 pc.
Spices

Cooking:

Rinse the mushrooms, finely chop, fry together with finely chopped onions and carrots until tender.

Crumble all the ingredients.

Put the potatoes to boil.

Salt the water.

Then add mushrooms.

Cook over low heat.

Then add chopped eggs and meat.

Boil and then add chopped greens.

At the end of cooking, add cheese.

Serve hot.

The nutritious dish has a wonderful vegetable taste and aroma.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Broccoli - 400 gr.

Cooking:

Peel the potatoes and cut into strips. Put to boil, salt.

Rinse the mushrooms, chop and fry in vegetable oil until tender.

Chop the carrots and onions and fry separately from the mushrooms.

Add vegetables to the soup, cook over low heat, add spices.

At the end of cooking, divide the broccoli into equal umbrellas and add to the soup, cook for no more than five minutes.

You can serve with green leaves.

This soup is perfect for outdoor cooking.

Ingredients:

Mushrooms - 600 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Spices
Greenery
Millet - 80 gr.

Cooking:

Put the millet to boil, which is washed before.

Then chop the potatoes into cubes and add to the soup.

Finely chop the mushrooms, add to the soup. Cook on low heat.

Carrots and onions, chopped finely, fry in vegetable oil until tender.

At the end of cooking, add the vegetables to the soup.

Add spices to taste.

Let it brew for about half an hour.

You can serve with greens and croutons as well.

Oyster mushroom soup with potatoes - a classic recipe

The fastest and easiest recipe for the whole family.

Ingredients:

Mushrooms - 300 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 2 pcs.
Spices
Greenery

Cooking:

Fry the onion directly in the pan.

Then add finely grated carrots.

Then squeeze the garlic, sauté.

Then add finely chopped mushrooms.

Fry.

Add finely chopped potatoes, fry.

Pour in water.

Salt and cook until done.

Season with spices.

Serve with greens.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Mushroom ingredient can be the basis of a delicious, satisfying, healthy soup. The most accessible mushrooms are oyster mushrooms. They are grown on an industrial scale, so they are always fresh and relatively inexpensive. The taste of these mushrooms is delicate, and they cook very quickly. Mushrooms are especially useful for vegetarians, as they contain essential amino acids, almost identical to meat ones.

How to choose oyster mushrooms for soup

When choosing mushrooms for soup, pay attention to the smell, it should be weak, damp. A putrid smell indicates the spoilage of the product. Outwardly, oyster mushrooms should be light, with a cut leg. Dark rusty spots indicate that the mushrooms have been lying for a long time. To the touch, they should be elastic, soft, perhaps slightly moist. Cracks in the cap indicate the dryness of the product, which means that a high-quality broth for the broth will not work. Mushrooms can be stored in the refrigerator for no more than 5 days.

oyster mushroom soup recipe

Mushroom soup from oyster mushrooms at all times provided a wide field for taste experiments. The basic rule of hot soups is the presence of a product that gives fat. In this case, they are oyster mushrooms themselves, they enrich the broth with a sweetish aftertaste. Seasonings will help to make the soup more interesting, fresh herbs go well with oyster mushrooms, especially parsley. Before cooking, rinse the mushrooms with running water and pour over with boiling water.

Time: 35 minutes.
Servings Per Container: 5.
Calorie content of the dish: 930 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.

This is the simplest classic recipe broth with oyster mushrooms. It turns out saturated, but does not leave a feeling of heaviness in the stomach. The dish can be attributed to vegan, lean, diet menu. This mushroom soup made from oyster mushrooms has a dark color, a strong aroma. If desired, you can add more potatoes than in the recipe. This will make the dish even more satisfying. It is recommended to serve the soup with rye croutons.

Ingredients:

oyster mushrooms - 300 g;
potatoes - 5 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
vegetable oil - 50 ml;
provencal herbs - 15 g;
fresh parsley - 10 g.

Cooking method:

Cut potatoes and boil in salted water.
Grate the carrots and add half of them to the potatoes.
Wash the mushrooms, cut in half. Cut the first half into large pieces and send to the potatoes, chop the second and set aside.
After heating the oil in a frying pan, fry the finely chopped onion and half of the grated carrot.
When the onion turns golden, add the previously chopped mushrooms to it and lightly salt. Fry until they are browned.
When the potatoes are cooked, send the roast to the pan. Let it boil.
Add the Provence herbs and let it brew for 5-10 minutes.
Sprinkle the mushroom broth with oyster mushrooms with parsley when serving.

Soup with oyster mushrooms and chicken

Time: 50 minutes.
Servings Per Container: 4.
Calorie content of the dish: 600 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: accessible for beginners.

This variation of the recipe is very satisfying, good for winter dinners. Thick, nutritious broth, meat and mushroom proteins are perfect for athletes, teenagers, whose body is in the process of rapid growth. Mushroom soup of oyster mushrooms and poultry will leave a feeling of a full stomach for a long time, without causing drowsiness and a feeling of overeating, if limited to one serving.

Ingredients:

chicken fillet - 100 g;
oyster mushrooms - 250 g;
potatoes - 4 pcs.;
onion - 1 pc.;
celery - 5 g;
leek - 10 g;
parsley - 15 g.

Cooking method:

Boil the fillet, peeled onion in salted water until cooked, removing the foam.
Remove the meat, cool, cut into small pieces.
Throw away the bulb.
First, send diced potatoes to the broth, and after 15 minutes, mushrooms chopped into large pieces.
After 10 minutes, return the meat to the pan.
Cook for 15 minutes.
Serve sprinkled with fresh parsley, celery and leeks.

with noodles

Time: 40 minutes.
Servings Per Container: 4.
Calorie content of the dish: 1085 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: accessible for beginners.

If you want to make a simple but interesting mushroom soup with oyster mushrooms, add noodles to it. It can be both purchased and cooked at home, egg is especially good. It is better to choose thin and long types. For piquancy, the recipe will use boiled chicken eggs. They will improve the taste, texture of the dish, but you can cook without them.

Ingredients:

noodles - 50 g;
oyster mushrooms - 250 g;
potatoes - 4 pcs.;
onion - 1 pc.;
eggs - 2 pcs.;
parsley - 50 g;
green onions - 10 g;
tomato paste- 30 g;
corn oil - 60 ml.

Cooking method:

Cut potatoes into strips, send to boil in salted water.
Chop the onion and lightly fry in corn oil, add tomato paste.
Mushrooms cut, send to the onion, a little salt, fry until browned.
When the potatoes are cooked, add mushroom fried, noodles to the pan, mix and cook until boiling.
Then turn off the fire, and leave the dish under a closed lid for 5 minutes.
Hard boil eggs, peel and cut in half.
Separate the yolks, grate, chop the whites. Add these ingredients to the soup.
Serve with parsley and chopped green onions.

With white wine

Time: 40 minutes.
Servings Per Container: 4.
Calorie content of the dish: 1300 kcal.
Purpose: dinner.
Cuisine: French.
Difficulty: accessible for beginners.

The preparation of this tender soup has a couple of simple, but subtle moments. The result should be a delicious aromatic spicy dish. This version of the first is suitable for a festive table, and for a romantic dinner. The spices suggested in the recipe are optimal, but other spices can be added depending on personal preference.

Ingredients:

oyster mushrooms - 400 g;
chicken broth - 1.5 l;
butter - 100 g;
onions - 2 pcs.;
dry white wine - 80 ml;
flour - 50 g;
nutmeg - 3 g;
paprika - 3 g;
dried dill - 10 g;
dried cilantro - 5 g;
ginger - 3 g;

Cooking method:

Chop the onion and sauté, heating 50 g of butter in a frying pan.
Mushrooms cut into thin, but large pieces, send to the onion, add salt.
Bring the broth to a boil, pour out two ladles, and then add the wine.
Send the fried mushrooms to the broth.
Heat the remaining butter in a frying pan, pour in the broth.
Add flour, paprika, dill, cilantro, ginger, nutmeg.
Mix everything thoroughly so that there are no lumps, and keep on fire until the sauce thickens slightly.
Pour the sauce into a saucepan, bring to a boil, then turn off, let stand for 15 minutes.
Serve the dish preferably with sour cream.

Time: 40 minutes.
Servings Per Container: 4.
Calorie content of the dish: 930 kcal.
Purpose: lunch, dinner.
Cuisine: modern Russian.
Difficulty: accessible for beginners.

The mild taste of mushroom soup with melted cheese will be remembered for a long time. The broth is obtained white color with a soft yellow tint (as in the photo below), it does not leave heaviness or other unpleasant sensations in the stomach. So that the soup does not exfoliate, use only high-quality cheese. Optionally, you can serve the dish with garlic croutons.

Ingredients:

oyster mushrooms - 300 g;
processed cheese- 2 pcs.;
potatoes - 4 pcs.;
onion - 1 pc.;
vegetable oil– 50 ml:
parsley - 5 g.

Cooking method:

Cut the potatoes into cubes and throw in boiling water, salt.
Pass the chopped onion with grated carrots.
Cut the mushrooms, add to the pan, salt.
Send the mushroom fry to the pan.
Processed cheese cut into thin slices, gradually pour into the broth, stirring constantly so that they do not stick together.
Cook until all the cheese has melted.
After that, let the dish stand under the closed lid for 5 minutes.
Garnish with a sprig of parsley when serving.

In a slow cooker

Time: 50 minutes.
Servings Per Container: 4.
Calorie content of the dish: 990 kcal.
Purpose: lunch, dinner.
Difficulty: accessible for beginners.

If you don't have time to stand at the stove making mushroom soup, use this slow cooker recipe. You just need to prepare the ingredients and choose the right mode. The option of a dish from a multicooker will turn out no worse than cooked in the usual way. It will retain more useful properties.

Ingredients:

oyster mushrooms - 200 g;
rice - 30 g;
potatoes - 4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
sour cream - 50 ml;
young garlic - 5 g;
vegetable oil - 50 ml.

Cooking method:

Pour oil into the bottom of the multicooker bowl, put chopped onions, grated carrots.
Select the "baking" or "frying" mode.
After 3 minutes, add chopped mushrooms and crushed garlic.
After 5 minutes, add rice, hold it for 5-7 minutes. Turn off the mode.
Pour in water, salt.
Cut the potatoes into strips, add to the bowl, mix, close the lid.
Select a mode. “Soup”, “stewing”, “multi-mode” will do, and the time is 30 minutes.
Drizzle with a dollop of sour cream when serving, or you can use low fat cream.

Soup puree with cauliflower

Time: 50 minutes.
Servings Per Container: 4.
Calorie content of the dish: 1800 kcal.
Purpose: lunch, dinner.
Cuisine: modern European.
Difficulty: accessible for beginners.

Creamy soups have gained extraordinary popularity in recent years. By preparing them, you can please your relatives and try something new, developing your culinary art. Especially the dish will help those who have long tried to feed the child with healthy cauliflower. IN this recipe it will be invisible externally, and the taste of mushrooms and milk will make the broth tender, pleasant.

Ingredients:

oyster mushrooms - 200 g;
potatoes - 5 pcs.;
cauliflower- 300 g;
butter - 100 g;
milk - 0.8 l.

Cooking method:

Peel potatoes and cabbage, boil in salted water.
Separate 1-3 cabbage florets, cut and set aside.

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Oyster mushroom soup: recipes

All that can be said about mushroom soups is an amazing aroma, amazing and rich taste, benefits and nutritional value. Often children refuse to eat first courses, but mushroom soups have an attractive taste and aroma, so they are eaten with a bang.

In the cuisines of many countries of the world you can see various recipes cooking mushroom soups. They are prepared from fresh mushrooms, pickled, salted, dry and frozen. The most popular and affordable mushrooms that you can buy at any time of the year are oyster mushrooms.

It is worth saying that mushroom soups can be prepared both in meat broth and in the one in which mushrooms were cooked. Additional ingredients in the soup can be very different: carrots, onions, noodles, potatoes, beans, pumpkin, prunes, sea kale, as well as shrimp, squid and spinach. Soups made from oyster mushrooms with cheese and cream are especially delicious.

Recipes for making oyster mushroom soups will surprise you with their simplicity. This is a great tasting first course with a special flavor. The smell of mushroom soup will only warm up your appetite and diversify your family's daily menu.

If someone does not know how to cook oyster mushroom soup, check out the suggested recipes. Here you can find all the recommendations and instructions you need to prepare this dish.

The recipe for oyster mushroom soup requires a minimum of time and effort. However, your efforts will pay off, and the dish will turn out to be appetizing and fragrant.

oyster mushrooms - 700 g;
potatoes - 6 pcs.;
water - 2.5 l;
carrots - 3 pcs.;
sour cream or mayonnaise;
onions - 2 pcs.;
parsley root - 1 pc.;
bay leaf - 2 pcs.;
butter - 3 tbsp. l.;
salt;
ground black pepper - 1 tsp;
rosemary - a pinch.

How to cook a classic oyster mushroom soup to please your loved ones?

Fruit bodies must be cleaned of existing contaminants, disassembled into individual mushrooms, cut into medium-sized pieces and fried in butter until golden brown.

Place in a saucepan with water and simmer for 30 minutes.

Peel the potatoes, wash well in water, cut into cubes and add to the mushrooms.

Peel the parsley root, carrots and onions, cut into small cubes and fry in butter.

Add to soup, salt to taste, add ground pepper, add bay leaf, rosemary and cook for 20-25 minutes.

When serving soup to your family, put 1 tbsp. l. sour cream or mayonnaise.

Cooking oyster mushroom soup in a slow cooker

Oyster mushroom soup in a slow cooker has a delicate taste and amazing aroma. Preparing such a dish is not difficult at all, and besides, oyster mushrooms should not be sorted and cleaned much like other mushrooms.

oyster mushrooms - 500 g;
carrots - 1 pc.;
potatoes - 5 pcs.;
onions - 2 pcs.;
vegetable oil;
salt;
spices - to taste;
parsley - 1 small bunch.

Cooking oyster mushroom soup in a slow cooker will help preserve all the nutrients.

Pour vegetable oil into the bowl of the multicooker, turn on the “Frying” mode.

Peel carrots and onions, wash and chop into small cubes.

Pour into a bowl and fry until golden brown.

Separate the oyster mushrooms, rinse under the tap, cut into medium pieces and put them on the vegetables.

Wash the peeled potato tubers in water and cut into thin sticks.

Put in mushrooms, salt, add spices that you like best.

Pour water so that it covers the mass, put the multicooker in the "Soup" mode for 40 minutes.

After the signal, open the lid and sprinkle the soup with any chopped herbs, close the lid and let stand for 10 minutes.

When serving, you can put 1 tbsp in each serving plate. l. sour cream.

When cooking, adjust the amount of water poured in depending on how thick the soup you want to make.

Recipe for making mushroom cream soup with oyster mushrooms and cream

Creamy oyster mushroom soup recipe is a great option for a hearty lunch. If you like soft creamy soup then this option is for you.

Creamy oyster mushroom soup with cream has long been considered not only a restaurant dish. Make this soup at home and delight your family with a wonderful combination of fried fruit bodies and cream.

oyster mushrooms - 600 g;
onions - 3 pcs.;
mushroom broth - 3 tbsp.;
rosemary and thyme - 1 sprig each;
cognac - 2 tbsp. l.;
olive oil - 4 tbsp. l.;
cream - 150 ml;
salt;
a mixture of ground peppers - 1 tsp;
green cilantro - 5 sprigs.

Disassemble the oyster mushrooms, cut off the remaining mycelium, cut the mushrooms into pieces and put in boiling water, boil for 15 minutes.

Drain the water, and leave some of the broth for the soup.

Peel the onion, chop and fry in oil until soft, add boiled mushrooms and fry until tender.

Add rosemary and thyme to the mushrooms, as well as a mixture of ground peppers, pour over the cognac and fry until evaporated.

Grind all the ingredients with a blender, pour in the cream and beat again.

Combine the chopped mass with mushroom broth, stir well and serve.

Garnish bowls of creamy oyster mushroom soup with green cilantro leaves.

How to cook fresh oyster mushroom soup with chicken broth

Quick oyster mushroom soup with chicken broth hearty meal quite light and easy to prepare. It is perfect for those who are on a diet.

How to cook soup from fresh oyster mushrooms so that it turns out to be hearty and fragrant? In this version, it is better to take chicken broth for the base, which will change the mushroom taste to meat and make the dish more high-calorie.

fresh oyster mushrooms - 500 g;
potatoes - 6 pcs.;
chicken broth - 2 l;
carrots - 2 pcs.;
onions - 2 pcs.;
vegetable oil - 3 tbsp. l.;
ground black and white pepper - a pinch each;
salt;
lavrushka - 2 pcs.;
parsley and dill - 1 bunch.

To quickly prepare the soup, you should already have chicken broth cooked in advance.

Separate the oyster mushrooms separately, rinse under the tap, but it is better to wipe them with a damp kitchen sponge and cut into medium cubes.

Remove the skin from the onion, wash and cut into small cubes.

Heat vegetable oil in a frying pan and put onions, fry for 5 minutes and add oyster mushrooms.

Fry for 10 minutes over medium heat and add everything to boiling chicken broth.

Peel the carrots, wash and grate on a coarse grater, put in a pan and fry until soft.

Peel potatoes, wash, cut into cubes and add to the broth.

Pour the fried carrots from the pan into the broth, mix.

Let the soup boil for 30 minutes, salt, pepper and boil for another 15 minutes over low heat.

At the end of cooking, throw in the parsley and chopped herbs, turn off the heat and let it brew for 10 minutes.

Very delicious soup from oyster mushrooms will be if served with rye bread.

Recipe for cooking oyster mushroom soup with potatoes

We suggest that you familiarize yourself with the recipe for oyster mushroom soup with potatoes. A cooked dish seasoned with sour cream or mayonnaise will surprise you with its aroma and satiety.

oyster mushrooms - 800 g;
potatoes - 7 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
butter;
salt;
sour cream or mayonnaise;
paprika - 1 tsp;
any greens - to taste;

To know how to properly cook oyster mushroom soup, you need to follow the step-by-step steps.

First you need to clean all the vegetables, wash and cut into cubes.

Cut off the remains of the mycelium from the oyster mushroom, disassemble it into mushrooms, rinse under the tap and cut into pieces.

Put chopped potatoes, carrots into a pot of boiling water and let it boil for 30 minutes. Pour water depending on how thick you want your soup to be.

Add mushrooms, butter, onion, paprika to the soup, cook for 15 minutes over medium heat.

Turn off the stove, sprinkle the soup with chopped herbs, cover and let stand for 20-25 minutes.

Before serving, season with sour cream or mayonnaise.

How to cook soup from frozen oyster mushrooms

This recipe will help you prepare oyster mushroom soup and diversify your diet. You will not forget this aroma and taste. Frozen oyster mushrooms, unlike pickled, salted or sour, retain the maximum amount of nutrients and vitamins. Therefore, the soup of such mushrooms will be unusually nutritious.

frozen oyster mushrooms - 500 g;
water - 1.5 l;
potatoes - 6 pcs.;
onions and carrots - 1 pc.;
rice - 100 g;
butter - 60 g;
salt and black ground pepper - to taste;
dill greens - 1 bunch;
soy sauce - 1 tbsp. l.

Soup from frozen oyster mushrooms is prepared quite quickly, since the mushrooms have already been pre-treated, and they do not need to be cooked.

Prepare vegetables: peel, wash and cut into cubes.

Put onions and carrots in a pan with oil and fry until golden, about 5-7 minutes.

Fry the thawed mushrooms in a separate pan in butter until the liquid evaporates and add soy sauce, fry for another 5 minutes.

Rinse the rice several times and put it into the pot of water where the soup will be.

Boil rice for 15 minutes and add diced potatoes to it.

Put fried vegetables and mushrooms into a saucepan and cook for 30 minutes over low heat.

5 minutes before readiness, add salt to taste, ground black pepper, dill greens to the soup, mix and let it brew for 15 minutes.

When serving, you can fill the plates with soup 1 tbsp. l. sour cream.

How to cook mushroom soup from champignons and oyster mushrooms

How to cook mushroom soup from oyster mushrooms in combination with other representatives of fruiting bodies, for example, champignons? We note right away that such a dish is prepared at any time of the year, since both types of mushroom can be bought on the market or in a store. In addition, the combination of these fruiting bodies enhances the mushroom flavor of the soup.

- 300 g;
oyster mushrooms - 300 g;
rice - 2 tbsp. l.;
butter - 3 tbsp. l.;
carrots - 1 pc.;
onions - 2 pcs.;
olive oil - 2 tbsp. l.;
potatoes - 4 pcs.;
salt;
sugar - 2 tsp;
lavrushka - 2 leaves;
sour cream - 1 tbsp. l.;
thyme greens.

Peel and wash the mushrooms, cut into pieces and put in a pot of water and boil. Take as much water as you want to make soup.

Rinse the rice well and add to the pan with the mushrooms.

Add butter and simmer over low heat for 20 minutes.

Cut the onion into cubes, fry in olive oil until golden brown and add to the soup.

Carrots also cut into cubes and fry in butter until golden, add to the soup.

Cut the potatoes into cubes, add to the soup and cook for 20 minutes.

Add lavrushka, salt, add sugar, sour cream and continue to cook for another 15 minutes.

Grind thyme greens and throw into the soup, turn off the stove, cover the pan with a lid and let it brew for 15 minutes.

Mushroom soup of champignons and oyster mushrooms can be made more savory and add 3 finely chopped garlic cloves.

How to cook oyster mushroom soup with chicken

Mushroom soup from oyster mushrooms with chicken - very light and healthy recipe that all your family members will love.

thin vermicelli - 300 g;
oyster mushrooms - 300 g;
chicken meat - 400 g;
star anise - 2 stars;
bell pepper - 2 pcs.;
chili pepper - 1 pc.;
soy sauce - 2 tbsp. l.;
green onion - 50 g;
vegetable oil - 4 tbsp. l.;
ginger - 3 cm;
lemon - 1 pc.;
garlic cloves - 4 pcs.;
salt - to taste.

Cut the ginger into thin strips, chop the garlic with a knife.

Cut the chicken meat into cubes, peel the oyster mushrooms, cut into cubes.

Heat oil in a deep frying pan, put ginger, chicken meat, garlic and mushrooms.

Stir and fry until the mushrooms are fully cooked.

Add soy sauce, star anise, chopped pepper noodles and thin chili pepper rings.

Simmer for 5 minutes and pour chicken broth, boil for 15 minutes, add salt to taste.

Throw thin vermicelli, boil for 5-7 minutes, turn off the stove, squeeze lemon juice, chopped green onions into the soup and let it brew.

The soup turns out incredibly tasty, fragrant and satisfying.

We offer you to watch a video of cooking oyster mushroom soup:

Recipe for cooking oyster mushroom soup with noodles

How to cook oyster mushroom soup with noodles so that children do not refuse it, but eat it on both cheeks? This option really turns out to be hearty, rich and nutritious for the whole family.

oyster mushrooms - 500 g;
noodles - 200 g;
carrots - 3 pcs.;
onion - 1 pc.;
parsley root - 70 g;
celery root - 70 g;
potatoes - 5 pcs.;
cucumber (salted) - 1 pc.;
butter - 4 tbsp. l.;
salt;
any greens - to taste.

The recipe for oyster mushroom soup with noodles is original in that peeled and chopped mushrooms, along with finely chopped celery and parsley roots, are simmered in 1.5 liters of water over low heat. This should be done within 45-50 minutes.

Remove the languishing mass from the broth with a slotted spoon, put it in a bowl, and put the diced potatoes in the broth.

Boil for 20 minutes and add the noodles, let it boil for 5 minutes.

Prepare dressing: fry onion half rings in oil, put grated on fine grater carrots, diced pickle and simmer for 20 min.

Send dressing to soup, add oyster mushrooms, celery root and parsley. Cook over low heat for another 10 minutes, salt to taste.

Before removing the soup from the stove, add chopped herbs to it and let stand for 15 minutes.

Serving on the table, you can pour a small amount of croutons into each portioned plate.

Mushroom soup from forest oyster mushrooms

Mushroom soup made from fresh forest oyster mushrooms will turn out to be more fragrant and rich than soup made from artificially grown fruiting bodies. Try to cook the first dish of forest mushrooms and you will be surprised how tasty they are.

oyster mushrooms - 400 g;
potatoes - 5 pcs.;
onions - 2 pcs.;
carrots - 1 pc.;
garlic cloves - 5 pcs.;
vegetable oil;
water - 2 l;
salt;
a mixture of ground peppers - ½ tsp;
black peppercorns - 5 pcs.;
rosemary greens.

Carefully disassemble the mushrooms and cut off the remaining mycelium with a knife. Rinse under tap, let dry on paper towel and cut into small pieces.

Remove the skin from the onion, wash and chop finely.

Heat oil in a frying pan and add onion, fry until soft.

Peel the carrots, cut in half: grate one half on a coarse grater and add to the onion.

Fry for 5-7 minutes and add chopped mushrooms to vegetables, fry until golden brown.

Pour water into a saucepan, put on the stove and bring to a boil.

Peel potatoes, wash well and throw into boiling water.

Cut the remaining half of the carrot into cubes and add to the potatoes.

Boil until the potatoes are ready, add the roasted mushrooms, onions and carrots to the pan.

Salt to taste, add black peppercorns, a mixture of ground peppers and chopped garlic.

Let it boil for 5 minutes, remove from heat, let it brew and serve.

Wild oyster mushroom soup is rich and tasty. Additionally, the dish can be seasoned with sour cream and sprinkled with rosemary.

Oyster mushroom soup with tomatoes

We suggest using the recipe for oyster mushroom soup with a photo, cooked with tomatoes.

This original and beautiful first course has a low calorie content, so everyone who fasts or watches their figure will like it.

oyster mushrooms - 400 g;
potatoes - 4 pcs.;
onions - 2 pcs.;
carrots - 1 pc.;
water - 2 l;
tomatoes - 4 pcs.;
small vermicelli - 100 g;
vegetable oil;
salt;
ground black pepper - ½ tsp;
garlic cloves - 2 pcs.;
soy sauce - 1 tbsp. l.;
dill or parsley (to taste) - 1 bunch.

How to cook oyster mushroom soup with tomatoes for 5 servings so that all your household members will like it and surprise guests with its sophistication?

Potatoes, peeled, washed in water and cut into cubes.

Pour water into a saucepan, let it boil and throw in the chopped potatoes.

Onions, carrots and oyster mushrooms are peeled, washed and cut into cubes.

Heat the oil in a frying pan and add the onion, fry for 5 minutes.

Then add carrots to the onion and fry for 5-7 minutes over medium heat.

Add the mushrooms to the vegetables in the pan and fry until the liquid has evaporated.

Put the tomatoes in boiling water for 10 seconds, and then immediately transfer to cold water. This makes it possible to quickly and easily remove the skin from the tomatoes.

Cut the tomatoes into slices, add to the mushrooms, pour in the soy sauce and simmer for 10 minutes.

When the potatoes are ready, pour the contents of the pan into a saucepan, salt and add the vermicelli.

Let it boil for 7 minutes, add ground pepper and diced garlic.

Stir, let boil for 3 minutes, pour chopped dill or parsley and let stand for 10 minutes.

This soup can be served with black bread or garlic butter croutons.

Oyster mushroom soup recipe with duck

The recipe for oyster mushroom soup with duck will turn out fragrant and rich. This first course is quite simple to prepare and can be served for lunch when the whole family gathers. You can be sure that all your family will like the soup.

The dish is designed for 5 servings and is prepared in just 1 hour. Soup with oyster mushrooms and duck will be an excellent first course for a lunch meal.

duck meat - 700 g;
oyster mushrooms - 600 g;
pearl barley - 100 g;
celery root - 30 g;
sour cream - 100 ml;
vegetable oil;
ground black pepper - ½ tsp;
lavrushka - 2 pcs.;
salt;
parsley - 50 g;
vegetable oil.

To know how to properly cook oyster mushroom and duck mushroom soup, you need to follow step by step cooking this dish and observe the proportions of the ingredients.

Rinse pearl barley several times in cold water, add water and cook until half cooked.

Duck meat cut into pieces, put into barley and cook for 40 minutes.

Heat oil in a frying pan and add peeled and sliced oyster mushrooms. Fry until all the liquid has evaporated from them.

Add the mushrooms to the soup and continue to cook for 10 minutes.

Salt the dish, add ground pepper, parsley chopped with a knife, grated celery root, bay leaf and sour cream.

Mix everything well, let it boil over medium heat for 5 minutes and turn off the stove.

Serve hot in serving bowls.

Use these recipes for cooking oyster mushroom soups, and you can delight your loved ones with delicious dishes every day.

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