Oyster soup, like any other mushroom soup, has a surprisingly delicate taste and delicious aroma.
Preparing the first dish of oyster mushrooms is not at all difficult, especially since the mushrooms do not need to be sorted and cleaned first.
Oyster soup refers to diet foodsNevertheless, it very well saturates the body. And all because it contains vegetable protein, minerals and trace elements, as well as vitamins B, C, E, PP, D. It is believed that if you eat the first dish, which includes these healthy mushrooms, at least once a week, then this is positive affect cholesterol in blood.
Oyster soup - general principles of preparation
Usually, oyster mushrooms grown in greenhouse conditions are used to make soup. The main advantage of such mushrooms is that they are not subject to diseases, worms and other forest "problems" of their wild "brethren." And this means that before cooking, it is enough to rinse oyster mushrooms in slightly cool water, slightly shake and chop. And then follow the recipe, either boil or fry.
Also, in the preparation of oyster mushroom soup, additional ingredients are used: vegetables, pasta, greens, cereals - here a lot depends on your personal taste preferences. In fact, oyster mushrooms are unique mushrooms that are cooked in a matter of minutes, and even slightly fried with onions, adding a little water and a bit of cheese - you get a fragrant, tasty and nutritious first course. And if more components are included in the recipe, then there will be no price for such a soup from oyster mushrooms.
1. Oyster mushroom soup with noodles
Ingredients:
• 250 grams of oyster mushroom;
• one onion;
• salt, spices;
• a couple of parsley roots;
• carrot;
• greenery;
• a liter of saturated chicken stock;
• 20 grams of butter;
• 80-100 grams of noodles.
Cooking method:
• Boil onion, sliced in rings, julienne carrots and parsley roots into a broth.
• Rinse oyster mushrooms, chop and release into boiling broth to cooked vegetables.
• Cook for about 10 or 15 minutes.
• Boil the noodles in a separate saucepan in salted water until cooked, drop onto a sieve in a shallow hole.
• Add noodles to the soup, remove the pan with the prepared first course from the heat.
• Serve with fresh greens.
2. Oyster soup with potatoes and cheese
Ingredients:
• 200 grams of oyster mushroom;
• a pound of potatoes;
• bow;
• spices, salt;
• 30 ml of vegetable oil;
• litere of water;
• 120 grams of cream cheese;
• carrots.
Cooking method:
• Put the mushrooms in a colander and rinse, let the water drain, then cut into slices.
• Put prepared oyster mushrooms in a pan with water, add a little salt, boil until tender. It does not take more than fifteen minutes.
• Add chopped potatoes and chopped vegetables, carrots and onions, fried in vegetable oil.
• Once the potatoes are soft, lay out the cheese, add spices and mix well.
• Turn off the gas, let the fragrant soup stand before serving under the closed lid before serving.
3. Oyster mushroom soup with chicken hearts and buckwheat
Ingredients:
• 250-300 grams of oyster mushroom;
• 600 grams of chicken hearts;
• 150 grams of boiled buckwheat;
• carrot;
• a small onion;
• salt;
• a small bunch of dill;
• 50 ml of vegetable oil;
• 3-4 potatoes.
Cooking method:
• Rinse the hearts thoroughly, remove the film if necessary.
• Chop the peeled onion, grate the carrots into small chips;
• Cut the mushrooms into small cubes.
• First pass the onion in the vegetable oil, then add the carrot and mushrooms, pour half a glass of water, simmer for about ten minutes on low heat.
• Boil water in a pan, put peeled and diced potatoes, even chicken hearts, prepared in even, neat cubes. Cook, slightly salting the broth after boiling, 10-15 minutes.
• Add the aromatic mixture of passivated vegetables and mushrooms, pre-boiled buckwheat and chopped dill to the soup.
• Stew for no more than five minutes, serve with seasoning sour cream.
4. Oyster mushroom soup "Assorted"
Ingredients:
• 100 grams of oyster mushroom;
• 50-80 grams of shiitake mushrooms;
• 120 grams of udon noodles;
• 50 grams of pickled mushrooms;
• 80 ml of soy sauce;
• liter of chicken broth;
• salt;
• two eggs;
• greenery;
• 15 grams of starch.
Cooking method:
• First, boil udon noodles, following the instructions on the package, fold it into a colander.
• Boil the chicken stock, put the prepared and diced fresh mushrooms.
• Pour in soy sauce, cook for ten minutes.
• While oyster mushrooms and shiitake are cooked, dilute the starch in a small amount of water.
• In another plate, slightly salted, beat the eggs.
• After ten minutes, put the pickled mushrooms, udon in the soup.
• Pour a diluted starch into a slightly boiling broth with a thin stream, then immediately eggs, and be sure to stir the soup all the time so that all the components of the dish are evenly distributed in the liquid.
• Dip the oyster soup soup for another five minutes, then pour the chopped greens.
5. Oyster mushroom and cauliflower soup
Ingredients:
• 150 grams of oyster mushroom;
• 300 grams of cauliflower;
• bow;
• sweet pepper;
• carrot;
• salt, spices;
• 100 grams of frozen green peas;
• one tomato;
• vegetable oil;
• 100 grams of bulgur.
Cooking method:
• Rinse bulgur thoroughly, fill with two tablespoons of vegetable oil and a glass of boiling water, set aside for a while.
• Rinse the mushrooms, cut in any shape. Grate the carrots, cut the onion into two parts, cut the pepper into strips.
• Disassemble the cabbage for inflorescences, cut the tomatoes into slices, after removing the peel from them.
• Put oyster mushrooms and onions in a saucepan, fill with water, the liquid should cover the mushrooms for two to three centimeters.
• Bring the soup to a boil, salt, cook for twenty minutes.
• Remove the onion from the broth; it will no longer be needed.
• Add cabbage, passivated pepper with carrots to the mushrooms. Stew on the quietest fire for five minutes.
• Throw peas, tomato and bulgur.
• If necessary, salt the soup, cook for ten minutes.
• Be sure to insist a little under the lid before serving.
6. Oyster and chicken soup with dumplings
Ingredients:
• sex of chicken;
• two potatoes;
• 200 grams of oyster mushroom;
• carrot;
• bow;
• salt, spices;
• egg;
• vegetable and butter;
• 100 grams of flour;
• 30 ml of milk.
Cooking method:
• Put the washed chicken in a saucepan, pour water, boil until cooked. To make the broth more saturated, grab two liters of water, the main thing after boiling is to reduce the gas to a minimum and cover the pan with a lid so that the liquid does not evaporate. Half an hour is enough to cook meat.
• Peel and chop vegetables, rinse mushrooms, then chop.
• In a saucepan, pass the onions, oyster mushrooms and carrots until soft.
• Take out the finished chicken, put the chopped potatoes into the broth.
• Cool the meat, chop, add to the already finished potatoes.
• Put the mushrooms stewed with vegetables there, simmer for five minutes. Then release the dumplings made from milk, flour and eggs into the boiling broth.
• After the dumplings emerge, let the soup stand on the fire for another five minutes, then remove the pan from the heat.
7. Oyster and egg soup
Ingredients:
• 400 grams of oyster mushroom;
• litere of water;
• salt, spices;
• two eggs;
• vegetable oil;
• onion;
• 50-70 grams of hard cheese;
• greenery;
• three potato tubers.
Cooking method:
• Boil hard-boiled eggs, cool and peel them, set aside for a while.
• Cut oyster mushrooms and lightly fry in warmed vegetable oil.
• Add chopped onion, salt, sprinkle to taste with spices. Fry both ingredients until golden.
• In boiling water, put diced potatoes, boil until cooked.
• Put passivated oyster mushrooms with onions and grated cheese to the potato.
• Stew the fragrant soup for another five minutes, serve by decorating with halves of boiled eggs and greens.
8. Oyster and pearl barley soup
Ingredients:
• 300 grams of oyster mushroom;
• 150 grams of pearl barley;
• one potato;
• greens, lavrushka;
• 2.5 liters of water;
• carrot;
• spices, salt;
• bow;
• 100 ml of cucumber brine.
Cooking method:
• Soak the washed barley for an hour in boiling water, then rinse thoroughly and boil until ready in two and a half liters of water.
• Add oyster mushrooms and diced potatoes to the finished cereal.
• As soon as the mushrooms and potatoes are ready, lay out the carrots and onions, passivated to gold.
• Pour in brine, salt and pepper to taste, add the lavrushka.
• Turn off the gas, hold the soup in a saucepan before serving for ten minutes.
9. Creamy oyster mushroom soup
Ingredients:
• a pound of oyster mushroom;
• two potatoes;
• salt, spices;
• one and a half liters of water;
• bow;
• 20-30 grams of butter;
• 400 ml cream;
• 50 grams of flour.
Cooking method:
• Wash oyster mushrooms and divide into three even parts.
• Boil two-thirds of the mushrooms with chopped potatoes in water until tender.
• Remove the prepared ingredients from the mushroom broth, grind in a blender until smooth.
• Put the mushroom puree back into the broth.
• Fry the remaining fresh oyster mushrooms with onions in butter until soft and a delicious golden color.
• Add flavorful passions to the soup.
• Stew the soup for five minutes, then add the flour diluted in a small amount of water, pour in the cream. Add spices and salt.
• Cook for another ten minutes, then grind everything again with a submersible blender directly in the pan.
10. Oyster and lentil soup
Ingredients:
• 400 grams of oyster mushroom;
• two liters of water (you can use vegetable broth);
• olive oil;
• greenery;
• 50-60 grams of red lentils;
• carrot;
• one potato;
• half of the bulb;
• small zucchini.
Cooking method:
• Peel the carrots and onions, fry both ingredients in olive oil until a delicious blush;
• Add the mushrooms, cut into small cubes.
• Wash the lentils and put them in the mushrooms.
• Pour in the broth, simmer for ten minutes after boiling.
• Add finely chopped potatoes and zucchini, cook another fifteen minutes.
• Garnish the finished oyster soup with herbs.
Oyster soup - tricks and tips
• Oyster mushroom soup turns out to be much tastier and brighter if you previously fry onions and carrots.
• Oyster mushroom soup is especially tasty if seasoned with sour cream and fresh herbs. It is also permissible to pour a small amount of heavy cream into an already prepared, slightly cooled soup.
• You can add some cheese to the oyster soup: processed or hard. This is done either five minutes before readiness, or diluted in a ready-made dish. Soup with cheese is especially aromatic.
