The first dishes perfectly fill with energy in the middle of the day, warm in the winter season. Oyster mushroom soup is light in taste and quick to prepare. The broth is incredibly aromatic, and the added meat component will make the dish very satisfying.
Material Content:
Oyster soup with potatoes
Simple mushroom soup can be prepared from the following foods:
- 2 l of water;
- 3 medium potatoes;
- 300 g oyster mushroom;
- 1 small carrot and onion;
- 1 table. l oils;
- 30 g of fresh parsley;
- 1 tea l salts;
- ¼ tea l ground pepper mixtures;
- 1 bay leaf;
- other spices as desired.
Instructions step by step:
- Wash all vegetables. Put the water immediately to bask, adding salt and lavrushka to it.
- Peel potatoes, carrots and onions. Cut the potatoes into small cubes, rub the carrots coarsely, and chop the onion as little as possible. Mushrooms divided into parts and arbitrarily chopped.
- Send boil potatoes.
- Fry the carrots with onions until golden brown, then fry the mushroom slices separately.
- 15 minutes after adding the potato cubes, put the frying and mushrooms in the soup.
- After 10 minutes add spices, stir well.
- Rinse the greens and chop finely. Add 5-7 minutes after laying out the mushrooms and frying. Boil a few more minutes, then turn it off and let it brew for a quarter of an hour.
Oyster soup with potatoes is recommended to serve with garlic croutons.
On a note. After boiling potatoes, it is recommended to collect foam so that the broth remains as transparent as possible.
Cooking with Vermicelli
- 2 l of water;
- 2 medium potatoes;
- 100 g of fine vermicelli;
- 300 g oyster mushroom;
- 1 small carrot;
- 1 small onion;
- several branches of dill and parsley;
- salt and pepper to taste.
Cooking soup is similar to the first option:
- Prepare vegetables in advance and boil water.
- Prepare carrot and onion frying, lightly fry mushroom slices.
- Boil potato cubes for several minutes, then add mushrooms, fry and vermicelli. Cook for 10 minutes.
- Add spices and salt to the broth, mix.
- Add finely chopped greens to the soup. Wait another 5-7 minutes and turn off the fire. Leave for a quarter of an hour under the lid.
On a note. After the first boiling of water, it is better to make the fire medium - there should not be any boiling, otherwise the soup will turn cloudy.
With processed cheese
- 2 processed cheese with onions or mushrooms (you can have one, but the taste will be less saturated);
- 3 potatoes;
- 1 onion and carrot;
- a mixture of dill and parsley;
- 350 g of ham;
- salt and spices to taste.
The description of the preparation is as follows:
- Boil potatoes, marking 10 minutes after adding potato slices.
- Cook the carrots and onions.
- Purely chopped mushrooms and put into broth. You can immediately add a passer. Add spices immediately. Boil another 7-10 minutes.
- Meanwhile, cut the ham into small pieces and add to the broth. Only after that add a little salt, tasting the soup to taste - there is salt in the sausages, and this must be taken into account.
- Finely grate the cheese directly in a saucepan and mix with a spoon. Boil another 5 minutes and turn it off.
If desired, you can add a little fresh greens before serving.
Oyster mushroom puree soup
Soup puree differs only in the final processing. Basis - a classic recipe for mushroom soup with oyster mushrooms. Cooking differs only in that the finished dish needs to be poured into a blender and brought to a puree state. Then move back to the saucepan and simmer for 3-5 minutes.
Mushroom soup with mushrooms is best combined with homemade wheat crackers, baked in the oven with garlic, Italian herbs and olive oil.
In a slow cooker
On the basis of oyster mushrooms, a wonderful soup is cooked in a slow cooker.
It turns out to be very aromatic and rich mushroom flavor:
- 2.5 liters of water;
- 3 medium potatoes;
- ½ stack. round grain rice;
- some carrots and onions;
- 1 tea l salt and 1 teaspoon. l spice mixes "Universal".
Cooking in a slow cooker is much easier than using a cooker and pan. First, peel all vegetables and mushrooms, chop: potatoes and mushrooms are larger, onions and carrots are smaller.
Pour water into a bowl, add vegetables and mushrooms. Rinse the rice several times and transfer to a multi-cooker bowl. Salt and add spices.
On the multicooker panel, select the “Soup” mode and set for 45 minutes. Close the lid and leave to cook. When the timer gives a signal to open the lid, mix the contents and try to cook - if the potatoes and cereals are boiled, you do not need to continue cooking. If the products are a little hard - extend the time by 10 minutes.
Chicken Diet Recipe
Diet soup should be not only low-calorie, but also filled with vitamins, hearty enough.
Therefore, we offer the following version of the recipe:
- 200 g oyster mushroom;
- 1 half of medium chicken breast;
- 2 medium potatoes;
- 3 table. l mixtures of frozen vegetables (any to taste);
- 2.5 liters of water;
- 1 tea l salts;
- a pinch of turmeric;
- ¼ tea l pepper.
Cooking the soup is ordinary:
- Cut the breast into a cube and lower it into water, put in a boil.
- In boiling water, add peeled and chopped potatoes and mushrooms along with frozen vegetables. Leave to cook for a quarter of an hour.
- Add spices and salt, mix the soup well. Boil another 10 minutes and turn off.
Before serving, add finely chopped fresh herbs.
Oyster and cauliflower soup
- 3 l of water;
- 400 g oyster mushroom;
- 4 medium potatoes;
- 200 g of cauliflower;
- 1 medium carrot;
- 1 medium onion;
- salt and spices.
Step-by-step recipe description:
- Disassemble cabbage inflorescences into twigs. Peel and chop vegetables. Rinse oyster mushrooms and cut into cubes.
- Put vegetables and mushrooms in a saucepan, add water and put on fire. Season with spices and salt. Wait for boiling and detect for 15 minutes, keeping medium heat.
- Turn off the stove, cover and let it brew for 10-15 minutes.
Serve with cereal buns and slices of hard cheese.
