Oyster Mushroom Soup: Recipes with Chicken, Vermicelli, Barley, Rice

Cooking first courses on mushroom broth allows you to get a fairly satisfying product that is in no way inferior to meat broth. Oyster mushroom soup is quite easy to prepare, and its taste will surprise even the most fastidious gourmets. A wide variety of recipes will allow everyone to choose their ideal combination of products according to their own preferences.

Is it possible to cook soup from oyster mushrooms

This representative of the mushroom kingdom is edible, therefore it is quite widely used in cooking. Soups, sauces, main dishes and various preparations are prepared from it. A feature of oyster mushrooms is their relative availability, and, as a result, the ability to use them fresh for almost a whole year.

During the cooking process, the main ingredient of the broth transfers its taste to the broth, making it satisfying and very rich. Even the simplest recipe for oyster mushroom soup will please you with an excellent aroma. Easy-to-make first courses will be a great addition to a hearty dinner.

How to make oyster mushroom soup

The basis of an excellent broth is the right selection of quality ingredients. Oyster mushrooms are rarely picked in the forest. Most often, they are grown on an industrial scale in large enterprises, after which they are sent for sale to shops and supermarkets. With the creation of certain factors, these mushrooms can be actively cultivated at home.

Mushroom broth is not inferior in satiety to chicken or beef

When buying or selecting a product for soup, it is necessary to carefully inspect it. On the clusters there should be no traces of mold and mechanical damage. Mushrooms should not have a withered appearance. It is best to select specimens of medium and small size – too large fruiting bodies quickly lose their shape and dense structure during the cooking process.

How long do fresh oyster mushrooms boil in soup

One of the most important advantages when making mushroom broths is their rather fast cooking time. Oyster mushrooms are able to give their taste in an average of 15-20 minutes. To get a richer soup, they are boiled for about half an hour before laying the rest of the ingredients.

The remaining ingredients are added to the prepared broth. Cooking continues until vegetables or cereals are fully cooked. It should be remembered that the total cooking time should not exceed 40-50 minutes, otherwise the mushrooms will turn into a shapeless substance and lose their attractive appearance.

Step by step oyster mushroom soup recipes with photos

There are many first courses using such mushrooms. A large number of recipes for making oyster mushroom soup is due to the excellent compatibility of the main ingredient with other products. The most traditional additions are potatoes, pearl barley, vermicelli and rice.

Mushroom broth soups are great for vegetarians and people who practice abstinence from meat during fasts. Nevertheless, the most satisfying are the first courses with the addition of animal products. The broth pairs perfectly with chicken, meatballs and pork.

Oyster mushrooms can act not only as a basis for making broth, but also as an additional ingredient. In such cases, a ready-made decoction is used. Mushroom taste is best combined with chicken or beef broth.

Soup recipe with oyster mushrooms and potatoes

Potatoes add extra satiety to the mushroom broth. This oyster mushroom soup recipe is one of the simplest and most delicious. To prepare such a first dish, you will need:

• 600 g of fresh mushrooms;
• 7 medium-sized potatoes;
• 1 bulb;
• 1 carrots;
• 1 tsp paprika;
• greens to taste;
• salt.

Fruiting bodies are removed from the oyster mushroom clusters and cut into small cubes. Wash potatoes and carrots in running water, peel and cut into small pieces. Vegetables are laid out in a saucepan, poured with water and boiled for about half an hour.

Potatoes are the most common addition to all first courses.

After that, mushrooms and chopped onion fried to a crust in a small amount of oil are added to the broth. The soup is boiled for 15 minutes, then seasoned with salt and paprika. Chopped greens are added to the finished first dish and let it brew for about half an hour.

Lenten soup with oyster mushroom

The first dish on mushroom broth is perfect during periods of abstinence from animal products, vegetarians will like it. The soup is very rich and tasty. To prepare such a dish you will need:

• 700 g oyster mushrooms;
• 5 potatoes;
• 3 carrots;
• 2 bulbs;
• 3 L of water;
• 2 laurel leaves;
• 1 parsley root;
• vegetable oil for frying;
• salt to taste.

The fruit bodies are separated from the mycelium, cut into pieces and placed in boiling water. The broth is boiled for 20 minutes. At this time, the onion is cut into small pieces and fried in sunflower oil until transparent. After this, carrots grated on a coarse grater are put to it and stewed until golden brown.

Mushroom soup is a great find in fasting

In the finished broth, potatoes, parsley and ready-made frying are added, cut into bars. The soup is boiled until the potatoes are fully cooked. The dish is seasoned with bay leaves and salt is added to taste.

Soup with oyster mushrooms and noodles

Pasta perfectly complements mushroom broth and is an excellent alternative to potatoes. For cooking, you can use almost any pasta, but the most delicious dish is obtained by adding homemade noodles to it. On average, 3 liters of water use:

• 700 g oyster mushrooms;
• 200 g pasta;
• 1 onion;
• 1 carrots;
• salt to taste;
• 1 bay leaf.

Homemade noodles are much better than store-bought counterparts

Mushrooms are poured with water and brought to a boil. The broth is prepared for 20 minutes. During this time, vegetables are fried in a small amount of vegetable oil. Add the pasta to the pot and boil until fully cooked. Then put the frying, bay leaf and salt to taste in the pan. Before serving, the dish should be infused for 20-30 minutes.

Soup with oyster mushrooms and meatballs

Minced meat in combination with rice will make the finished product more tasty and satisfying. To prepare meatballs, you need to mix 200 g of ground beef, 100 g of boiled rice cereal and a little salt to taste. Small balls are molded from the resulting mass and put in the refrigerator for a couple of hours.

Meatballs make mushroom broth more satisfying

600 g of fresh mushrooms are laid out in a saucepan, 2.5 liters of water are poured into them and brought to a boil. Then, a couple of potatoes cut into slices, onions fried in a small amount of oil and meatballs prepared in advance are added to the finished broth. The soup is boiled until the potatoes are fully cooked. The finished dish is salted and peppered to taste, poured into plates and generously seasoned with sour cream.

Oyster mushroom broth

There are several ways to harvest mushrooms for future use. One of these methods is the preparation of a concentrated broth, which will later be used for soups, main courses and various sauces. For preparation you will need:

• 1 kg of oyster mushrooms;
• 3 L of water;
• salt to taste.

Mushroom broth can be used to prepare other dishes

For the broth, it is not necessary to separate the fruiting bodies from the bunches. The mushroom mass is cut into pieces, placed in a large saucepan and poured with water. The broth is prepared within 40-50 minutes from the moment of boiling.

The finished product is cooled and removed for further storage. It is very convenient to pour such a broth into molds, freeze it and keep it in the freezer until required.

Mushroom soup with frozen oyster mushrooms

There are situations when it is not possible to find a fresh product on store shelves. In such cases, frozen oyster mushrooms are used. The cooking process using such semi-finished products differs little from the traditional one. For the recipe use:

• 500 g frozen oyster mushrooms;
• 2 L of water;
• Xnumx g potatoes;
• 100 g of onions;
• 100 g carrots;
• salt and pepper to taste;
• oil for frying;
• Bay leaf.

The main ingredient must be properly thawed. It is not advisable to put the frozen product directly into boiling water, as this may slightly spoil the taste of the finished dish. Mushrooms are laid out in a deep plate and left in the refrigerator overnight – a temperature of 4-5 degrees will ensure soft defrosting.

Oyster mushrooms must be thawed before cooking.

Thawed mushrooms are put in boiling water and boiled for 20 minutes. Then chopped potatoes and frying prepared from onions and carrots are added to the broth. The soup is boiled until the potatoes are fully cooked, then seasoned with salt, pepper and bay leaf. The dish is insisted for half an hour and served at the table.

Oyster mushroom soup with chicken broth

As a soup base, you can use not only mushroom broth. Chicken broth is best for this purpose. It is quite satisfying and blends perfectly with the mushroom flavor and aroma. For cooking you will need:

• 2 chicken thighs;
• 2 L of water;
• 500 g oyster mushrooms;
• 2 potatoes;
• 1 bulb;
• small carrots;
• 1 bay leaf;
• salt to taste;
• 1 tbsp. l. sunflower oil.

Chicken broth soup is more satisfying and tasty

A rich broth is made from chicken. After that, the thighs are taken out, the meat is disconnected from the bones and returned to the pan. Mushrooms cut into pieces are fried in oil until golden brown and placed in a decoction. Potatoes and frying made from carrots and onions are also sent there. The soup is boiled until all the ingredients are fully cooked, then removed from the stove, salted and seasoned with bay leaves.

Borscht with oyster mushrooms

Adding mushrooms to this traditional dish allows you to make its taste more interesting and multifaceted. 400 g of the product is pre-cut into small pieces and fried in butter in advance until golden brown. Among other ingredients you will need the following:

• 500 g of bones with meat;
• 300 g cabbage;
• 1 beets;
• 1 carrots;
• 1 bulbs;
• 2 potatoes;
• 2 Art. l tomato paste;
• 3 L of water;
• 1 tbsp. l. table vinegar;
• sunflower oil for frying;
• salt and pepper to taste.

The bones are placed in boiling water and boiled for about an hour, periodically removing scale. After that, shredded cabbage, mushrooms and potatoes cut into small pieces are added to the future borscht. On average, cooking takes 15-20 minutes until all ingredients are soft.

Oyster mushrooms add borscht bright mushroom flavor

During this time, it is necessary to prepare the dressing. In a large frying pan, fry the onion, add grated carrots and beets to it. As soon as a crust appears on the vegetables, they are mixed with tomato paste and vinegar. The finished dressing is sent to the borscht, mixed well, seasoned with bay leaves and spices. Before serving, it is advisable to insist the finished dish for about half an hour.

Soup with oyster mushrooms and chicken

To make the first dish more satisfying and tasty, it can be supplemented with chicken meat. This soup is ideal for saturating the body and recuperating after a day’s work. For the recipe for chicken soup with oyster mushrooms you will need:

• 600 g mushrooms;
• 1 breast or 2 fillets;
• Xnumx g potatoes;
• 2 L of water;
• 1 bulb;
• 1 carrots;
• salt to taste.

High-quality chicken fillet is the key to a delicious and hearty soup.

Fresh oyster mushrooms are dipped in boiling water and boiled for 20 minutes. Diced fillets and potatoes are added to it and boiled over low heat until fully cooked. During this time, the onions are sautéed with carrots until golden brown. The cooked frying is added to the rest of the ingredients and the soup is removed from the heat. It is salted to taste, insisted under the lid for half an hour and served.

Creamy soup with oyster mushrooms

Cream makes the broth fatter and more satisfying. In addition, they perfectly complement the mushroom component, allowing it to better reveal its bright taste. To make this delicious soup you will need:

• 500 ml of water;
• 300 ml of 10% cream;
• 200 g oyster mushrooms;
• 4 potatoes;
• 3 st. l. butter;
• salt and spices as desired;
• a small bunch of dill.

Creamy soups – a classic of French cuisine

The potatoes are peeled, boiled until fully cooked and mashed in mashed potatoes with half the butter. Oyster mushrooms are fried on the remaining part until golden brown. Water is brought to a boil in a small saucepan, cream is poured into it, potatoes and fried mushrooms are added. The soup is boiled for 5-10 minutes, then salted and garnished with finely chopped dill.

Oyster mushroom soup with pearl barley

Pearl barley is a traditional addition to mushroom broth. It makes the soup very satisfying, and also adds an extra bright flavor to it. In combination with potatoes, such a product is perfect for replenishing strength after a hard day’s work. For cooking you will need:

• 5 L of water;
• 600 g oyster mushrooms;
• 100 g of pearl barley;
• 2 potatoes;
• a bunch of dill;
• 1 bay leaf;
• salt to taste.

Pearl barley perfectly complements the taste of mushroom soup

The grits are poured with water, after which they are boiled for about 40 minutes until half cooked. Then finely chopped mushrooms are added to the broth and boiled for another 1/3 hour. The composition lay out pieces of potatoes. The soup is boiled until all ingredients are fully cooked. The product is then seasoned with salt, bay leaf and chopped dill.

Soup with oyster mushrooms and vermicelli

As in the case of noodles, vermicelli is great for cooking first courses. It is best to use small-diameter pasta for faster cooking. For a delicious oyster mushroom soup you will need:

• 500 g mushrooms;
• 2 L of water;
• 200 g of vermicelli;
• onion and carrots for frying;
• 1 st. l. sunflower oil;
• salt to taste.

Any durum wheat vermicelli is suitable for soup

Onions are sautéed in a hot pan. Grated carrots are added to it and fried until golden brown. Mushroom broth is prepared in a small saucepan by boiling the fruiting bodies for 20 minutes over low heat. In the finished broth spread frying and vermicelli. Once the pasta is soft, remove the pot from the stove. The finished product is salted to taste and seasoned with spices.

Shchi with oyster mushrooms and fresh cabbage

Mushrooms are great for making a traditional soup. They add a bright aroma and great taste to the broth. For the preparation of cabbage soup, pre-cooked beef broth is used. For 1.5 liters you will need:

• a small bunch of oyster mushrooms;
• 100 g fresh cabbage;
• 2 potatoes;
• 1 small onion;
• 50 g carrots;
• 1 tomato;
• 2 garlic cloves;
• salt to taste.

Oyster mushrooms perfectly complement the taste of cabbage soup

Sliced ​​potatoes and cabbage are laid out in the finished broth and boiled until soft. During this time, it is necessary to make refueling. Onions with carrots, garlic and oyster mushrooms are sautéed until golden brown, then peeled tomato is added to them. The resulting mass is spread in cabbage soup, salted and boiled for about 10 minutes, removed from heat and allowed to brew for about an hour.

Soup with oyster mushrooms and meat

Best of all, beef tenderloin is combined with mushroom broth. It makes the soup incredibly tasty and satisfying. Pork or lamb can serve as an alternative, but beef makes the dish more noble. For cooking you will need:

• 600 g oyster mushrooms;
• 300 g of pure meat;
• 3 potatoes;
• 2 L of water;
• carrots and onions for frying;
• salt to taste;
• 1 Art. l. vegetable oil.

You can use any meat – pork, beef or lamb

Mushrooms are boiled for 20 minutes over medium heat. During this time, the onion is finely chopped and sautéed in sunflower oil along with carrots. Chopped meat, potatoes and frying are added to the finished broth. All ingredients are cooked until fully cooked. The dish is seasoned with salt, decorated with fresh herbs and served at the table.

Soup with oyster mushrooms and rice

Cereals are a great addition to first courses. As in the case of barley, rice increases the nutritional value of the product, and also makes it taste more balanced. For cooking you will need:

• 2 L of water;
• 500 g oyster mushrooms;
• 150 g of rice;
• salt to taste;
• greens to decorate the dish.

Rice groats make the taste of the soup more balanced and rich

Mushroom clusters are divided into separate fruits, cut into small pieces and boiled for 15 minutes in boiling water. Rice and a small amount of salt are added to the finished broth. As soon as the cereal swells and becomes soft, the pan is removed from the heat. The broth is supplemented with finely chopped greens, insisted for an hour, after which it is served at the table.

Calorie soup with oyster mushrooms

Like most first courses in mushroom broths, the finished product has a fairly low calorie content. On average, 100 g of the product contains 1.6 g of protein, 1.6 g of fat and 9.9 g of carbohydrates. The average calorie content of the product is 60 kcal.

The addition of components such as potatoes or cereals significantly increases the carbohydrate content of the product. A large amount of meat makes the soup more protein. At the same time, pure mushroom broth has a minimum calorie content, therefore it is most in demand among people who follow their figure.

Conclusion

Oyster mushroom soup is a great hearty dish that can easily be an alternative to heavier meat broths. Even a novice hostess can cook it. A large number of cooking recipes will allow you to create the perfect finished product, the taste of which will satisfy all family members.