Oyster Soup - the best author's recipes. Cooking oyster mushrooms soups: with noodles, cheese, eggs, dumplings, hearts, cereals, lentils

Oyster Soup - the best author's recipes. Cooking oyster mushrooms soups: with noodles, cheese, eggs, dumplings, hearts, cereals, lentils

Oyster soup, like any other mushroom soup, has a surprisingly delicate flavor and delicious aroma.

Cooking the first dish of oyster mushrooms is not at all difficult, especially since the mushrooms do not need to be picked and cleaned beforehand.

Oyster soup belongs to dietary dishes, however, it nourishes the body very well. 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 consists of these healthy mushrooms, at least once a week, it will positively affect the decrease in cholesterol in the blood.

Oyster Soup - General Cooking Principles

Usually, oyster mushrooms grown in greenhouse conditions are used to make soup. The main advantage of such mushrooms is that they are not defeated by diseases, worms and other forest “problems” of their wild “brothers”. This means that before cooking it is enough to rinse the oyster mushrooms in slightly cool water, lightly shake and chop. And then follow the recipe, either boil or fry.

Also in the preparation of oyster mushroom soup use additional ingredients: vegetables, pasta, greens, cereals - a lot here depends on your personal taste preferences. In fact, oyster mushrooms are unique mushrooms that are cooked in a matter of minutes, and even slightly frying them with onions, adding a little water and a bit of cheese - you will get an aromatic, tasty and nutritious first dish. And if the recipe will contain more components, the prices of such oyster mushrooms will not be.

1. Oyster Soup with Noodles

Ingredients:

• 250 grams of oyster mushrooms;

• one bow;

• salt, spices;

• a pair of parsley roots;

• carrot;

• greenery;

• liter of saturated chicken broth; • 20 grams of butter;

• 80-100 grams of noodles.

Preparation:

• Boil onion, carrot and parsley into chopped broth.

• Rinse the oyster mushrooms, slice and release into the boiling broth to the prepared vegetables.

• Cook for about 10 or 15 minutes.

• Boil the noodles in a separate saucepan in salted water until cooked, fold the mesh into a small hole.

• Add noodles to the soup, remove the pan from the prepared first dish from the heat.

• Serve with fresh herbs.

2. Oyster Soup with Potatoes and Cheese

Ingredients:

• 200 grams of oyster mushrooms;

• a pound of potatoes;

• bow;

• spices, salt;

• 30 ml of vegetable oil;

• litere of water;

• 120 grams of processed cheese;

• carrot.

Preparation:

• Put the mushrooms in a colander and rinse, let the water drain, then cut into slices.

• Put the prepared oyster mushrooms into the pan with water, add a little salt, boil until done. It will not take more than fifteen minutes.

• Add chopped potatoes and chopped vegetables: carrots and onions.

• As soon as the potatoes are soft, lay out the cheese, add the spices and mix everything well.

• Turn off the gas, let the fragrant soup infuse before serving on the table with the lid closed.

3. Oyster soup with chicken hearts and buckwheat

Ingredients:

• 250-300 grams of oyster mushrooms;

• 600 grams of chicken hearts;

• 150 grams of boiled buckwheat;

• carrot;

• small onion;

• salt;

• a small bunch of dill;

• 50 ml of vegetable oil;

• 3-4 potatoes.

Preparation:

• Rinse the hearts thoroughly, if necessary remove the film.

• Chop the peeled onion, rub carrots into small chips;

• Cut mushrooms into small cubes.

• First steep on vegetable oil in vegetable oil, then add carrots with mushrooms, pour in half a glass of water, simmer on low heat for about ten minutes. • Boil water in a saucepan, put the potatoes, peeled and cut into even neat cubes, and prepared chicken hearts. Boil, slightly salted broth after boiling, 10-15 minutes.

• Add to the soup an aromatic mixture of sautéed vegetables and mushrooms, pre-boiled buckwheat and finely chopped dill.

• Tomit no more than five minutes, serve, seasoned with sour cream.

4. Assorted Oyster Soup

Ingredients:

• 100 grams of oyster mushrooms;

• 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.

Preparation:

• First, boil udon noodles, following the instructions on the package, fold it to a colander.

• Boil chicken broth, put fresh mushrooms prepared and diced.

• 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, place the pickled mushrooms in the soup, udon.

• Pour thinned starch into a slightly boiling broth in a thin stream, then immediately the eggs, while at the same time you should stir the soup all the time so that all the components of the dish are distributed evenly in the liquid.

• Sweat the oyster mushroom soup for another five minutes, then pour the chopped greens.

5. Oyster mushroom and cauliflower soup

Ingredients:

• 150 grams of oyster mushrooms;

• 300 grams of cauliflower;

• bow;

• sweet pepper;

• carrot;

• salt, spices;

• 100 grams of frozen green peas;

• one tomato;

• vegetable oil;

• 100 grams of Bulgur.

Preparation:

• Bulgur rinse thoroughly, cover with two spoons of vegetable oil and a glass of boiling water, set aside for a while.

• Rinse the mushrooms, cut into any shape. Rub carrots, cut onion into two, chop the pepper into strips. • Disassemble the cabbage into inflorescences, cut the tomatoes into slices, after removing them from the peel.

• Put oyster mushrooms and onions in a saucepan, cover with water, the liquid should cover mushrooms two to three centimeters.

• Bring the soup to a boil, salt and cook for twenty minutes.

• Remove the onion from the broth, it is no longer needed.

• Add cabbage, passive peppers with carrots to mushrooms. Turn on the quietest fire for five minutes.

• Throw peas, tomato and bulgur.

• Salt the soup if necessary, cook for ten minutes.

• Dish before serving necessarily insist a little under the lid.

6. Oyster mushroom and chicken dumpling soup

Ingredients:

• chicken floor;

• two potatoes;

• 200 grams of oyster mushrooms;

• carrot;

• bow;

• salt, spices;

• egg;

• vegetable oil and cream;

• 100 grams of flour;

• 30 ml of milk.

Preparation:

• Put the washed chicken in a saucepan, cover with water, boil until ready. To make the broth more saturated, grab two liters of water, the main thing after boiling reduce gas to a minimum and cover the pan with a lid so that the liquid does not evaporate. For cooking meat for half an hour.

• Peel and chop the vegetables, rinse the mushrooms, then slice.

• Pass the onions, oyster mushrooms and carrots in a saucepan until soft.

• Remove the finished chicken, put the chopped potatoes into the broth.

• Cool the meat, slice, add to the already prepared potatoes.

• Place mushrooms, steamed with vegetables, and stew for five minutes. After that, release into the boiling broth the dumplings made from milk, flour and eggs.

• After the emergence of dumplings soak the soup on the fire for another five minutes, then remove the pan from the heat.

7. Oyster and Egg Soup

Ingredients:

• 400 grams of oyster mushrooms;

• litere of water;

• salt, spices;

• two eggs;

• vegetable oil;

• onion;

• 50-70 grams of hard cheese;

• greenery;

• three potato tubers.

Preparation:

• Boil hard-boiled eggs, cool them and peel them, set aside for a while. • Slice the oyster mushrooms and lightly fry in heated vegetable oil.

• Add chopped onion, salt, sprinkle with spices. Fry both ingredients until golden.

• Put boiled potatoes in boiling water, boil until ready.

• Put sauteed oyster mushrooms with onions and grated cheese to the potatoes.

• Tomit the fragrant soup for another five minutes, serve, decorating with boiled eggs and greens in halves.

8. Oyster and pearl barley soup

Ingredients:

• 300 grams of oyster mushrooms;

• 150 grams of pearl barley;

• one potato;

• greens, laurel;

• 2.5 liters of water;

• carrot;

• spices, salt;

• bow;

• 100 ml of cucumber brine.

Preparation:

• Soak the washed barley for an hour in boiling water, then rinse thoroughly again 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 roasted until golden.

• Pour in the pickle, salt and pepper to taste, add laurel.

• Turn off the gas, keep the soup in the pan for ten minutes before serving.

9. Cream soup of oyster mushrooms

Ingredients:

• half a kilo of oyster mushrooms;

• two potatoes;

• salt, spices;

• one and a half liters of water;

• bow;

• 20-30 grams of butter;

• 400 ml of cream;

• 50 grams of flour.

Preparation:

• Wash the oyster mushrooms and divide them into three even parts.

• Boil two thirds of the mushrooms together with the chopped potatoes in water until tender.

• Remove ready-made ingredients from mushroom broth, grind in a blender until smooth.

• Mushroom puree again put in broth.

• Fry the remaining fresh oyster mushrooms with onions in butter until soft and acquire a delicious golden color.

• Add flavored sauces to the soup.

• Juice the soup for five minutes, then add the flour diluted in a little water, pour in the cream. Add spices and salt. • Boil for another ten minutes, then crush everything again with a dip blender right in the pan.

10. Oyster and lentil soup

Ingredients:

• 400 grams of oyster mushrooms;

• two liters of water (you can use vegetable broth);

• olive oil;

• greenery;

• 50-60 grams of red lentils;

• carrot;

• one potato;

• half onion;

• small zucchini.

Preparation:

• Peel the carrots and onions, fry both ingredients in olive oil to an appetizing blush;

• Add the mushrooms, cut into small cubes.

• Rinse lentils and place them in mushrooms.

• Pour in the broth, simmer for ten minutes after boiling.

• Add finely chopped potatoes and zucchini, cook for another fifteen minutes.

• Decorate oyster mushroom soup with greens.

Oyster Soup - Tricks and Tips

• Oyster soup turns out to be much tastier and brighter if you pre-do the roasting of onions and carrots.

• Especially tasty is the soup of oyster mushrooms, if you fill it with sour cream and fresh herbs. It is also permissible to pour in a ready-made, slightly cooled soup, a small amount of heavy cream.

• In cheese of oyster mushrooms, you can add some kind of cheese: melted or hard. This is done either five minutes before readiness, or diluted in a ready-made dish. Cheese soup is especially aromatic.

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