Mushroom soups-puree from oyster mushrooms: recipes and photos of soups with oyster mushrooms

Oyster mushroom puree soup has proven itself as a delicious and nutritious first course. He will be able to saturate, but not add extra calories to your diet. By themselves, oyster mushrooms are a very useful product, since they contain: vegetable protein, calcium, iodine, iron, potassium.

Oyster mushroom puree soup is prepared only from fresh mushrooms - this is an indispensable condition for cooking. However, you need to remember that aged fruit bodies will not give the soup their aroma and taste - the food will turn out to be bland. In addition, this type of mushroom is inexpensive in material terms, so the soup from them will turn out to be economical and budgetary. Oyster mushrooms always look delicious, they can be prepared for any occasion. Try to surprise your family with an original first course. We offer several delicious recipes for oyster mushroom puree soups to diversify your diet.

Delicate oyster mushroom puree soup

This version of the puree soup is distinguished by its delicate taste and is well suited for everyday meals for the whole family.

  • oyster mushrooms - 300 g;
  • potatoes - 4 pcs.;
  • onions - 2 pcs.;
  • fat sour cream - 1 tbsp.;
  • butter - 2 tbsp. l .;
  • ground black pepper - 1 tsp;
  • salt;
  • cilantro greens to taste.

In the recipe for mushroom puree oyster mushroom soup, the hard base does not need to be thrown away. It is used to enhance mushroom broth: it is boiled together with the caps, and removed at the end of the process.

Peel the potatoes, wash, cut into pieces and boil until tender.

Chop the onion and mushrooms into cubes and then fry in butter until golden brown.

Chop the potatoes in a blender, combine with the onion-mushroom mixture and chop again.

Pour in the mushroom broth, depending on the portions, add ground pepper, salt, sour cream and let it boil.

When serving puree soup with oyster mushrooms, sprinkle with chopped cilantro.

Recipe for making oyster mushroom puree soup in a slow cooker

The recipe for making oyster mushroom puree in a slow cooker is very simple, because it is cooked in an airtight bowl, preserving all the vitamins and minerals. In addition, your household will love its delicate texture.

  • oyster mushrooms - 300 g;
  • onion - 1 pc.;
  • potatoes - 2 pcs.;
  • carrots - 1 pc.;
  • high fat milk - 500 ml;
  • water - 600 ml;
  • flour - 2 tbsp. l .;
  • olive oil;
  • salt;
  • ground black pepper - ½ tsp;
  • dill greens.

Peel, wash and cut the potatoes into small cubes.

Peel the onion and cut into small wedges.

Peel, wash and grate the carrots.

Pour oil into the multicooker bowl, put all the chopped vegetables and put in the "Baking" mode.

Fry for 20 minutes, stirring continuously with a wooden spoon.

Peel the mushrooms, rinse under running water and cut into arbitrary pieces.

Add to the fried vegetables, put back in the "Baking" mode for 10 minutes and fry, stirring occasionally.

Pour hot water, milk into a bowl and add salt and ground pepper.

Set the "Steam cooking" mode on the multicooker for 20 minutes.

Combine flour and water in a separate bowl, stir well so that there are no lumps and add to the bowl of soup. Cook for another 5 minutes in the "Steam cooking" mode.

Leave the lid closed and allow to cool slightly.

Use a hand blender and puree the soup.

Pour oyster mushroom puree into bowls and garnish with chopped dill when serving.

This multicooker soup will simply conquer you with its taste, forest mushroom aroma and tenderness. By the way, milk can be replaced with low-fat cream, which will make your puree soup even more rich and nutritious.

Oyster mushroom soup with cheese

Processed curds are ideal for oyster mushroom soup: the soup will turn out to be cheese-creamy.It can be cooked at any time of the year, but it is especially useful in winter, when there are not enough vitamins for good nutrition. This dish is prepared as simply and quickly as all the previous versions of soups.

We suggest using a step-by-step recipe for oyster mushroom puree soup with a photo.

  • mushrooms - 400 g;
  • potato tubers - 4 pcs.;
  • onions - 2 pcs.;
  • carrots (medium) - 2 pcs.;
  • water - 1.5 l;
  • processed cheeses -4 pcs.;
  • salt;
  • vegetable oil;
  • parsley and dill - 1 bunch.

Cut oyster mushrooms into cubes and boil in salted water for 10 minutes.

Peel the potatoes, rinse, cut into small and thin slices (you can dice).

Combine potatoes with mushrooms and simmer for 20 minutes.

Dice the carrots and onions and fry in oil until golden brown.

Add vegetables to mushrooms, boil for 10 minutes and add processed cheese grated on a grater.

Boil everything together until the cheese is melted and then season with salt.

Allow to cool slightly and, using an immersion blender, grind the mass until smooth.

Serving on the table, add chopped greens to each plate with oyster mushroom puree soup.

Recipe for oyster mushroom cream soup with cream

I would like to note that this dish is one of the most delicious and aromatic. Its creamy texture and long-lasting mushroom aroma will delight all your guests.

We suggest using the recipe for creamy oyster mushroom soup with cream to amaze your guests and loved ones.

  • mushrooms - 400 g;
  • potato tubers - 5 pcs.;
  • onions - 3 pcs.;
  • chicken broth - 1.5 l;
  • fat cream - 100 ml;
  • garlic cloves - 5 pcs.;
  • olive oil;
  • salt;
  • a mixture of ground peppers - 1 tsp;
  • Provencal herbs - a pinch.

To make creamy oyster mushroom soup with cream, you need a deep frying pan or stewpan.

Pour olive oil (3 tablespoons) into a container and heat.

Cut the onion into half rings and add to the butter, fry until transparent, add a little cream.

Chop the peeled oyster mushrooms and put on the onion, fry for 10 minutes.

Cut the garlic into cubes and add to the mushrooms and onions too.

Cut the potatoes into small pieces, add to the container, let stew for 10 minutes.

Season with salt, sprinkle with a mixture of ground peppers and pour over chicken broth.

Cook for 15-20 minutes until the potatoes are cooked.

Turn off the stove, add the Provencal herbs and let the soup brew for 20 minutes.

Add the remaining cream, simmer the soup with an immersion blender and let it boil again for 5 minutes.

Oyster mushroom and champignon puree soup with coriander

Oyster mushroom and mushroom puree soup is obtained with a rich taste. And the ground coriander present in the recipe perfectly complements the delicate aroma of mushrooms.

  • oyster mushrooms - 300 g;
  • champignons - 300 g;
  • potatoes - 6 pcs.;
  • water - 600 ml;
  • onions - 3 pcs.;
  • milk - 600 ml;
  • cream - 200 ml;
  • garlic cloves - 6 pcs.;
  • olive oil;
  • ground coriander - ¼ tsp;
  • green onion feathers;
  • salt.

Chop the onion and garlic, fry in oil.

Cut the pre-peeled and washed mushrooms into cubes and add to the pan with onions.

Add salt, coriander and simmer for 10 minutes.

Cut the peeled potatoes into small pieces and send them to the mushrooms.

Cover the pan with a lid and simmer for 10 minutes.

Add milk, stir and pour everything together into a saucepan.

Add enough water to cover the vegetable mixture.

Cook the potatoes until tender over low heat with the lid closed.

Let the soup cool and simmer with a blender until smooth.

Pour in hot cream, add coriander, turn the stove back on and let it boil for 3 minutes.

Serve and garnish the soup with chopped green onions.


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