Bright mushroom oyster mushroom soup has a rich taste and such an unusual satiety that you do not even need to put meat in it. However, despite the simplicity of the name, to make the first dish even more fragrant and appetizing, it is worth learning some secrets of its preparation.

Oyster mushroom soup with potatoes

Before you make mushroom soup from oyster mushrooms, you should purchase the mushrooms themselves (200 g).

You should choose a product that is clean and free from unpleasant odors.

You must also stock up:

  • onion;
  • carrots;
  • clove of garlic;
  • a pair of potato tubers;
  • beloved greens;
  • ½ stack of vegetable oil;
  • 1 liter of water;
  • salt, spices.

Stages of creating the first dish:

  1. Oyster mushrooms are washed, divided into separate mushrooms, from which hard bases are cut.
  2. The onion is finely cut, and the carrot is rubbed.
  3. Garlic is crushed.
  4. Mushrooms and vegetables are sent to a frying pan with heated oil, where they are fried for up to 10 minutes until they get a blush.
  5. In the water, brought to a boil, put the potato straw, which is boiled for no more than 10 minutes.
  6. After the specified time, frying is added to the potato.
  7. After 10 minutes, the soup is salted and seasoned.
  8. After 5 minutes, the stove turns off, and the dish is kept under the lid for another 15 minutes.
  9. In the plates, the rich soup is crushed with greens.

Cooking with Vermicelli

Thanks to the industrial production of mushrooms, the cultivation of which lasts year-round, you can enjoy mushroom soup not only in the autumn season.

It is enough to prepare:

  • 350 g of mushrooms;
  • 3 potato tubers;
  • 150 g of vermicelli;
  • onion;
  • a small carrot;
  • 15 ml of sunflower oil;
  • 2 eggs;
  • salt, herbs, spices.

Cooking method:

  1. Hard boiled eggs.
  2. A pot of water is placed on the stove.
  3. After boiling the liquid, salt, spices and potatoes cut in small cubes are sent to the tank.
  4. Onion slices are fried in a pan, to which, after acquiring transparency, carrot chips are added.
  5. When the carrots add color to the onion, mushroom plates are sent to the vegetable mass for literally 1 minute.
  6. The lighter is laid out in a pot with almost cooked potatoes.
  7. At the same time, vermicelli goes to the soup.
  8. After boiling, the dish languishes for 4 minutes under a closed lid, and then it is crushed with greens and poured on plates, where it is decorated with pieces of eggs.

With processed cheese

Mushroom soup with processed cheeses is a gentle and light first course, which, in an hour after cooking, becomes even more aromatic and mouth-watering.

To execute the recipe you need:

  • bulb;
  • 1 PC. bell pepper;
  • 4 potato tubers;
  • a stack of vegetable oil;
  • 1 liter of water;
  • 1 cream cheese
  • salt and spices.

Stages of creating the first course with melted cheese:

  1. Small cubes are prepared from onion, slices from mushrooms, slices from pepper.
  2. Onions in a frying pan with butter are fried until the liquid evaporates.
  3. Potatoes are cut into cubes, which are poured with boiling water, which allows them to cook faster.
  4. When the potato slices are almost ready, frying and pepper are sent to the soup.
  5. After 2 minutes, grated cheese is laid out in the pan with constant stirring, which will not allow it to sink to the bottom and burn.
  6. The first dish is salted, seasoned and insisted on the stove turned off for 30-60 minutes.

Oyster mushroom puree soup

Oyster mushroom is a nutritious product that can satisfy hunger without adding extra calories.

To diversify the diet with gentle puree soup, you need to prepare:

  • 300 g of oyster mushroom;
  • 4 potatoes;
  • 2 onions;
  • 15 ml of fat sour cream;
  • a piece of butter;
  • a bunch of cilantro;
  • ground pepper, salt.

In the process of creating the soup:

  1. Mushroom clusters are divided into separate mushrooms, which are boiled in salted water.
  2. The broth is filtered, and the hard bases of the mushrooms are cut off.
  3. Potatoes are cut into slices, which are boiled until cooked.
  4. Bulbs and mushrooms are chopped, and then fried until golden brown in butter.
  5. Potatoes and roasting are ground in a pan with a blender, after which they are filled with mushroom broth.
  6. Soup is salted, crushed with selected seasonings and seasoned with sour cream.
  7. After boiling, the tender first course is sprinkled with chopped cilantro.

In a slow cooker

Due to the low price of nutritious and tasty mushrooms, oyster mushroom soup is quite budgetary. And the use of a slow cooker helps to give the dish an incomparable taste and aroma.

Ingredients:

  • onion - 1 pc.;
  • mushrooms - 200 g;
  • potatoes - 1 pc.;
  • carrots - 1 pc.;
  • cream - 600 ml;
  • water - 800 ml;
  • flour - 20 g;
  • olive oil - 20 ml;
  • salt, spices and herbs.

The sequence of actions:

  1. Onions are chopped, and carrots are rubbed on a grater.
  2. Cubes are prepared from potatoes.
  3. Shredded vegetables are fried in olive oil for 20 minutes in the Baking program.
  4. Mushrooms are washed, chopped, and then fried for about 5 minutes with other sautéed vegetables.
  5. Warm water flows into the bowl.
  6. After boiling, cream, salt and spices are added.
  7. The slow cooker is switched to the “Soup” mode with a timer of 25 minutes.
  8. 5 minutes before the beep, flour and chopped greens are sent to the dish.

Tasty recipe:champignon mushroom soup

Chicken Diet Recipe

Oyster soup is an excellent dish that will make the diet of people who eat good nutrition more diverse and brighter.

For cooking, you should take:

  • 400 g chicken breast;
  • 30 ml of soy sauce;
  • 10 g of ginger;
  • 1 lemon;
  • 2 cloves of garlic;
  • onion;
  • 200 g of mushrooms;
  • 1 liter of water;
  • 1 PC. bell pepper;
  • salt and spices.

To cook mushroom soup:

  1. The garlic cloves and ginger root are ground.
  2. Straw is prepared from pepper.
  3. White poultry and oyster mushrooms are cut into pieces.
  4. Onions are chopped as desired.
  5. Garlic and ginger are fried in a pan with a thick bottom, after which onions and chicken fillet are added.
  6. The dish is stewed for 7 minutes, and then sauce and bell pepper are sent to the roasting.
  7. Water pours into the pan.
  8. The soup is salted, seasoned and simmered until cooked.
  9. Lemon juice is squeezed into the finished dish.

Oyster and cauliflower soup

An original combination of nutrients allows you to cook an appetizing soup from:

  • 150 g oyster mushroom;
  • twice as much cabbage;
  • bulbs;
  • 1 PC. bell pepper;
  • carrots;
  • 100 g of green peas;
  • Tomato
  • sunflower oil;
  • salt, spices;
  • 100 g of bulgur.

During:

  1. Bulgur is washed, poured with 30 ml of sunflower oil and 200 ml of boiling water, and then insist briefly.
  2. Washed mushrooms are cut into arbitrary pieces, and straw is prepared from pepper.
  3. Onions are divided in half, carrots are rubbed, and the peeled tomato is cut into cubes.
  4. Cabbage is sorted into inflorescences.
  5. Onions and mushrooms are sent to the pan, which are filled with water so that it covers them by 2 cm.
  6. After 20 minutes of boiling, the soup is salted and seasoned.
  7. Onion is extracted from the broth.
  8. Cabbage, pepper and carrot are laid out in the container.
  9. After another 5 minutes, the soup is supplemented with peas, tomatoes and bulgur.
  10. The soup is cooked until tender for about 10 to 15 minutes.

Read also:dried porcini mushroom soup

Fans of light food and a varied diet will surely like original recipes for making mushroom soup, bewitching with its aroma and mouth-watering appearance.

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