Oyster mushroom cream soup: recipes with potatoes, cream

Oyster mushroom soup is tasty and healthy. Children like it because of its dissimilarity to ordinary first courses, and housewives because each recipe can be changed arbitrarily, depending on the preferences of family members.

Caring mothers and grandmothers appreciate the opportunity to add to the composition of the soup products necessary for the body, but so unloved by the child that he flatly refuses to eat them.

How to cook oyster mushroom cream soup

The delicate, creamy texture of the puree soup is achieved by grinding all the components included in the dish. Previously, the housewives did this with a crush, and then they rubbed the resulting mass through a sieve. With the advent of the blender, the operation has been simplified. But for a real cream soup, it is recommended to additionally pass the puree through a sieve with small holes anyway.

Oyster mushrooms are washed before cooking, cleaned of spoiled parts and remnants of mycelium. Then they are heat treated. By the time of grinding, all components must be fully cooked, unless otherwise provided by the recipe.

It is recommended to first strain the ingredients boiled in the broth, combine them with raw, fried or stewed. And only then use a blender. This will not delay, but will speed up the preparation of mashed soup.

Then the products are returned to the broth, boiled. Last add cream, sour cream or melted cheese. They eat right away – it is undesirable to store the dish, leave it “for later”, and even more so put it in the refrigerator.

Creamy oyster mushroom soup recipes

There are many recipes. Some cook quickly, others take time. But as a result, puree soup is eaten quickly, even people who usually refuse the first one love it.

Easy oyster mushroom soup recipe

According to a simple recipe, mushroom cream soup from oyster mushrooms can be cooked every day. It turns out light, tasty, but this impression is deceptive. In fact, there are a lot of nutrients, especially useful for people who are restoring strength after an illness or who have high energy costs. The recipe allows liberties. You can take more of one or another component, adjust the amount of broth, add spices. Then not only the consistency will change, but also the taste.

Ingredients:

• oyster mushrooms – 500 g;
• bow – 1 head;
• butter – 50 g;
• bone broth – 1 l;
• cream – 1 glass;
• pepper;
• salt.

Preparation:

1. Raw oyster mushrooms are passed through a meat grinder.

   

2. Onions are cut as small as possible, combined with mushrooms, fried for 10 minutes.

   

3. Additionally interrupted with a blender.

   

4. Spread in a saucepan, pour in bone broth. Add spices, boil for 5 minutes.

   

5. Cream, greens are introduced, immediately served to the table.

   

Oyster mushroom soup with potatoes

Mushroom puree soup made from oyster mushrooms can be eaten even by people suffering from gastrointestinal diseases. Sour cream is easier to digest than other dairy products, improves digestion. In addition, it stimulates the appetite, which is useful in a bad mood or for actively moving children.

Ingredients:

• oyster mushrooms – 0,5 kg;
• bow – 2 heads;
• potatoes – 0,5 kg;
• butter – 50 g;
• white pepper – 0,5 tsp;
• sour cream – 1 glass;
• water (vegetable broth) – 1 l;
• salt;
• greens.

Preparation:

1. Peel and chop the potatoes in equal pieces, boil.

   

2. Prepared onions and mushrooms cut into cubes, fry.

   

3. Blend vegetables in a blender.

   

4. Pour in stock or water and bring to a boil.

   

5. Add sour cream, spices with constant stirring. Boil 5 minutes. Serve with chopped greens.

   

Recipe for oyster mushroom soup with cheese

Cooking such a soup can be a torment for the hostess. But it can be done easily and simply if you follow all the points and do not change the sequence of actions.

Ingredients:

• oyster mushrooms – 0,5 kg;
• processed cheese – 200 g;
• potatoes – 400 g;
• bow – 1 head;
• carrots – 1 pcs .;
• butter;
• chicken broth – 1,5 l;
• salt;
• spice.

Preparation:

1. Prepared oyster mushrooms, carrots, onions cut.

   

2. First fry in a pan, then simmer for 15 minutes.

   

3. Boil peeled and cut into equal pieces potatoes until tender. Strain out the water.

   

4. Combine vegetables and mushrooms, kill with a blender.

   

5. Transfer to a saucepan, pour broth, salt. Boil 5 minutes.

   

6. Add grated cheese, stirring constantly. When it fully blooms, turn off the fire.

   

Creamy oyster mushroom soup with cream and cauliflower

Soup is eaten even by those who do not like healthy, but with a specific smell of cauliflower. If only salt is added from the spices, the aroma will be tender and delicate. Spicy herbs will saturate it with other smells, and pepper or garlic will enhance the taste.

Ingredients:

• oyster mushrooms – 0,5 kg;
• cauliflower – 0,5 kg;
• bow – 1 head;
• water – 1,5 l;
• cream – 300 ml;
• butter;
• salt;
• spices, garlic – optional.

Preparation:

1. Cut the onion into cubes and lightly fry.

   

2. Chop the oyster mushrooms, add to the pan. Simmer for a quarter of an hour.

   

3. Boil cabbage in salted water for 15 minutes. Drain liquid, but do not discard.

   

4. Connect the components, kill with a blender.

   

5. Bring the volume of liquid remaining after cooking the cabbage to 1,5 liters. Pour into a saucepan, add mashed potatoes, salt, spices. Boil 10 minutes.

   

6. Add garlic and cream.

   

7. Serve with crackers or croutons.

   

Oyster mushroom soup with cream and champignons

You can say about this soup: a minimum of ingredients, a maximum of taste. Despite the presence of wine, children can eat it – the alcohol will go away during the heat treatment, giving the soup its flavor.

Ingredients:

• oyster mushrooms – 200 g;
• champignons – 200 g;
• vegetable broth – 1 l;
• cream – 200 ml;
• white dry wine – 120 ml;
• butter;
• pepper;
• salt.

Preparation:

1. Sliced ​​onion into cubes or half rings in oil until transparent.

   

2. Add chopped oyster mushrooms. Simmer for 15 minutes.

   

3. Combine with chopped raw champignons, beat with a blender.

   

4. Put the puree in a saucepan, pour wine. Heat over low heat for 10 minutes.

   

Cream soup with oyster mushrooms in a slow cooker

Pumpkin is a plastic and very useful product. It changes the taste depending on other components, gives the dish a unique color and delicate texture. A slow cooker makes it much easier to cook creamy oyster mushroom soup according to a recipe with a large number of ingredients.

Ingredients:

• pumpkin – 250 g;
• oyster mushrooms – 250 g;
• potatoes -4 pcs.;
• bow – 2 heads;
• tomatoes – 2 pcs .;
• carrots – 1 pcs .;
• sweet pepper – 1 pcs .;
• water – 1,5 l;
• butter;
• salt.

Preparation:

1. Peel and chop vegetables and mushrooms.

   

2. Pour oil into a multicooker bowl, fry onions and carrots.

   

3. Add oyster mushrooms, turn on the “Extinguishing” mode.

   

4. Pour in water, add the rest of the vegetables (except tomatoes), spices. Turn on the “Soup” mode.

   

5. When the multicooker beeps, strain the contents.

   

6. In tomatoes, remove the skin and cut off the area around the stalk, chop. Add to boiled vegetables. Break with a blender.

   

7. Return the broth and mashed potatoes to the slow cooker, turn on the “Soup” mode for 15 minutes. Serve immediately.

   

Calorie content of oyster mushroom soup

In the finished dish, the calorie content depends on the nutritional value of the products included in it. Calculated as follows:

1. Depending on the weight, the calorie content of each ingredient is determined separately. To facilitate the work, use special tables.
2. The weight and nutritional value of the components are summed up.
3. Calories are calculated.

To facilitate calculations, the energy value in calories is given for the ingredients often found in mushroom soup puree per 100 g:

• dried apricots – 33;
• cream 10% – 118, 20% – 206;
• processed cheese – 250-300;
• pumpkin – 26;
• onions – 41;
• cream 10% – 119, 15% – 162, 20% – 206;
• potatoes – 77;
• champignons – 27;
• vegetable broth – 13, chicken – 36, bone – 29;
• butter – 650-750, olive – 850-900;
• tomato – 24;
• carrot – 35;
• cauliflower – 30.

Conclusion

Oyster mushroom soup is easy to prepare with a mixer. It is usually eaten with pleasure by children who do not like first courses. Depending on the components and spices, the taste can be made tender or saturated, and by adjusting the amount of liquid, the consistency can be changed.