Puree soup with oyster mushrooms has proven itself as a tasty and nutritious first course. He can saturate, but not add to your diet of excess calories. Oyster mushrooms themselves – very useful product, as they contain: vegetable protein, calcium, iodine, iron, potassium.
Oyster mushroom puree soup is prepared only from fresh mushrooms – this an indispensable condition for cooking. However, you need to remember that the aged fruit bodies will not give the soup its aroma and taste – the food will be fresh. In addition, this type of mushroom is inexpensive in material terms, so the soup will turn out of them economical and budget. Oyster mushrooms always look delicious, their You can cook for any occasion. Try to surprise your family original first course. We offer to diversify your some delicious recipes for mashed soups from oyster mushroom.
Gentle oyster mushroom soup
This version of mashed soup is distinguished by its delicate taste and good Suitable for everyday dinners for the whole family.
- oyster mushrooms – 300 g;
- potatoes – 4 pcs.;
- onion – 2 pcs.;
- fat sour cream – 1 tbsp .;
- butter – 2 tbsp. l .;
- ground black pepper – 1 tsp;
- salt;
- cilantro greens to taste.
The recipe for mushroom oyster mushroom soup is firm. Throw away is not necessary. It is used to enhance mushroom broth: boil with hats, and at the end of the process they are removed.
Peel the potatoes, wash, cut into slices and boil until tender.
Grind onions and mushrooms, then fry in cream oil to a golden hue.
Grind potatoes in a blender, combine with onion and mushroom mix and grind again.
Pour mushroom broth, depending on portions, add ground pepper, salt, sour cream and boil.
When serving, sprinkle with mashed soup with oyster mushrooms green cilantro.
Recipe for oyster soup puree in a slow cooker
The recipe for oyster soup puree in a slow cooker is very simple because it is cooked in an airtight bowl, keeping everything vitamins and minerals. In addition, its delicate texture is very will appeal to your household.
- 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.
Remove the peel from the onion and cut into small slices.
Peel, wash and grate carrots on a coarse grater.
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 chop arbitrary pieces.
Put into the fried vegetables, put back into the “Baking” mode on 10 minutes and fry, stirring.
Pour hot water, milk into the bowl and add ground salt pepper.
Set the steaming mode on the multicooker for 20 minutes.
Combine flour and water in a separate bowl, stir well, so that there are no lumps and enter into the bowl with soup. Cook another 5 minutes in steaming mode.
Leave the lid closed and allow to cool slightly.
Use a submersible blender and grind the soup in mashed potatoes.
Pour mushroom soup from oyster mushrooms on plates and when serving decorate the table with chopped dill.
This multicooker soup will simply subdue you with its taste qualities, forest aroma of mushrooms and tenderness. By the way, milk can be replaced with low-fat cream, which will make your soup mashed more rich and nutritious.
Oyster mushroom soup with cheese recipe
Processed cheeses are ideal for oyster soup: soup it will turn out to be cheese and cream. 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 also quick and easy to prepare. like all previous soup options.
We suggest using a step-by-step recipe for mashed potato soup oyster mushroom with a photo.
- mushrooms – 400 g;
- potato tubers – 4 pcs.;
- onion – 2 pcs.;
- carrots (medium) – 2 pcs.;
- water – 1.5 l;
- processed cheese – 4 pcs.;
- salt;
- vegetable oil;
- parsley and dill greens – 1 bunch.
Oyster mushrooms cut into cubes and boil in salted water 10 min
Peel, rinse, cut the potatoes into small and thin slices (can be diced).
Combine potatoes with mushrooms and let it boil together for 20 minutes.
Dice the carrots and onions and fry in oil until golden hue.
Add vegetables to the mushrooms, boil for 10 minutes and pour grated on grated processed cheese.
Boil everything together until the cheese melts, and then to salt.
Allow to cool slightly and using a hand blender, grind the mass to a homogeneous consistency.
Serving on a table, in each plate with oyster soup puree add chopped greens.
Oyster mushroom cream puree recipe with cream
I would like to note that this dish is one of the most tasty and fragrant. Its creamy texture and persistent mushroom all your guests will enjoy the aroma.
We suggest using the recipe for soup with oyster mushroom puree cream to impress your guests and loved ones.
- mushrooms – 400 g;
- potato tubers – 5 pcs.;
- onion – 3 pcs.;
- chicken stock – 1.5 l;
- fat cream – 100 ml;
- garlic cloves – 5 pcs.;
- olive oil;
- salt;
- ground pepper mixture – 1 tsp;
- Provencal herbs – a pinch.
For the preparation of cream soup with oyster mushrooms with cream you will need deep frying pan or stewpan.
Pour olive oil (3 tbsp.) Into a container and heat.
Cut onion in half rings and put in oil, fry until transparent color, add a little cream.
Cut pre-peeled oyster mushrooms and put onion, fry for 10 minutes
Dice the garlic and add to the mushrooms and onions.
Cut the potatoes into small pieces, add to the bowl, give stew for 10 minutes
Salt, sprinkle with a mixture of ground peppers and pour chicken broth.
Cook for 15-20 minutes until the potatoes are ready.
Turn off the stove, add Provencal herbs and give the soup infuse for 20 minutes.
Introduce the remaining cream, simmer the soup with a hand blender and again let it boil for 5 minutes.
Oyster and mushroom puree soup with coriander
Soup of oyster mushrooms and mushrooms is obtained with a rich tasteful. And the ground coriander present in the recipe is fine complements the delicate aroma of mushrooms.
- oyster mushrooms – 300 g;
- champignons – 300 g;
- potatoes – 6 pcs.;
- water – 600 ml;
- onion – 3 pcs.;
- milk – 600 ml;
- cream – 200 ml;
- garlic cloves – 6 pcs.;
- olive oil;
- ground coriander – ¼ tsp;
- green onion feathers;
- salt.
Chop onion and garlic, fry in oil.
Pre-cleaned and washed mushrooms cut into cubes and put in a pan with onions.
Add salt, coriander and simmer for 10 minutes.
Cut the peeled potatoes into small pieces and send to mushrooms.
Cover the pan and simmer for 10 minutes.
Add milk, mix and pour everything together in a pan.
Add enough water to cover the vegetable mixture.
Cook until the potatoes are cooked over low heat when closed the lid.
Allow the soup to cool and simmer with a blender until smooth.
Pour in hot cream, pour in coriander, turn on the stove again and let it boil for 3 minutes.
While serving, garnish with mashed soup chopped green onions.
