In order for the mushroom soup to have a thick consistency, you need to add grits. My choice is barley grits.

Rinse barley under a tap until the water is clear. Lubricate the multicooker bowl with a piece of cold butter (as when cooking porridge / cereals), then pour the washed cereals and clean cold water into the bowl in a ratio of 1: 2 (cereals: water).

Place the bowl in the multicooker, close the lid, turn on the mains, select the “Cereals” program in the menu and set the cooking time to 10 minutes.


Wash potatoes, peel and cut into small cubes. Rinse oyster mushrooms under waste water, remove the common hard base (if any), cut large mushrooms, leave small ones whole.


When the signal sounds about the end of the 10-minute cooking of cereals, open the lid, pour 1.5 - 2 liters of hot (boiled water) into the bowl for barley, throw in the peeled onion and pour the chopped potatoes. Set the Soup mode/program for 40 minutes.

Boil potatoes and cereals for 20-30 minutes until almost cooked. 10 minutes before the end of the Soup program, open the lid of the multicooker, remove the boiled onion, add chopped oyster mushrooms, dry mushroom seasoning, bay leaf and peppercorns.

Important: 10 minutes is enough to cook oyster mushrooms, but if the mushrooms are digested, they will become stiff.

Finely chop green onions and fresh dill and pour into the multicooker bowl immediately after the signal for the end of the Soup program. Hold the finished mushroom soup with barley warm for another 10-15 minutes. Before serving, check for salt, if necessary - salt.


Pour the prepared mushroom soup with oyster mushrooms and pearl barley in portions and serve.

Season thick and fragrant mushroom soup cooked in a slow cooker with sour cream, sprinkle with fresh dill and, if desired, with freshly ground pepper. Additionally, serve chopped onions and green onions, fresh bread. Enjoy your meal!


Mushroom soup with oyster mushrooms in a slow cooker was prepared by Eva Adamova

Mushroom soup is a popular first course with a pleasant taste and incomparable aroma that will diversify your menu. Mushroom soups are cooked both lean and in chicken and meat broth, with the addition of various cereals, vegetables, noodles. The most affordable recipe for mushroom soup is to add a few mushrooms to a regular soup. The most fragrant and rich will be forest mushroom soup, but soups are also cooked from purchased champignons, oyster mushrooms, dried and pickled mushrooms. I'm cooking today mushroom soup in a slow cooker with chanterelles. Delicious, delicious, my family loves it!

Ingredients:

• mushrooms - 500 g
• potatoes - 3 - 4 pcs
• onion - 1 pc.
• carrots - 1 pc.
• salt, spices to taste
• butter or sunflower oil
• rice or vermicelli (optional)

Cooking:

Mushrooms I have forest, pre-boiled. If you cook mushroom, you can cook them immediately, without boiling them first.

In a slow cooker in the “baking” mode, fry the onion and grated carrots. Saute vegetables in butter or vegetable oil.

Then load the mushrooms, diced potatoes into the slow cooker. Salt, add bay leaf, seasoning to taste.

Fill with hot water. Set the "extinguishing" mode for 1-1.5 hours.

Mushroom soup recipes

Simple recipes for making mushroom soup from fresh oyster mushrooms (on the stove and in a slow cooker) with photos and videos. A fragrant first course will beckon the whole family to the kitchen!

oyster mushroom soup

30 minutes

60 kcal

4.88 /5 (16 )

Mushroom soup is one of the most popular soups. It turns out very tasty and has a rich mushroom aroma. There are never too many mushrooms in soup. You can use any mushrooms: raw or frozen champignons, porcini mushrooms, oyster mushrooms.

Oyster mushrooms are very convenient in cooking. They do not require much time to process, and you can buy them almost all year round in the market or in the store. Oyster mushrooms are very useful for the human body, they lower cholesterol levels and consist of many vitamins and minerals, such as: potassium, iron, iodine. Oyster mushroom soup turns out to be light, it can be eaten even by those who are on a diet or fasting.

I will be happy to share my recipes with you and tell you how to cook oyster mushroom soup quickly, easily and with a minimum amount of products.

Recipe for mushroom soup with oyster mushrooms

Kitchen appliances and utensils: bowl, grater, sharp knife, tablespoon, wooden spatula, garlic press, saucepan.

Ingredients

Oyster mushrooms for soup are best suited young: they are dense, with a dark brown cap wrapped around the edges, and their stem is short. Young mushrooms have a pleasant mushroom taste. Old oyster mushrooms are tough and not as pronounced in taste. If you have frozen mushrooms, you can use them. In this case, take more, because after defrosting they will decrease slightly in size.

Step by step cooking

1. To begin with, we thoroughly wash the oyster mushrooms and disassemble the clusters into individual mushrooms.
2. If the oyster mushrooms are small, leave them whole. Large mushrooms cut into small slices or plates.
   
3. Peel the potatoes and cut into small cubes or strips.
   
4. We rub the carrots on a grater or cut into thin rings.
5. Next, fry the vegetables.
   

   You can use a frying pan, but it’s more convenient for me to do it right in the pan in which I will cook the soup. The main thing is that the pan is not enameled. A heavy-bottomed stainless steel pot works best.

6. Pour vegetable oil into a saucepan, put the onion and fry until soft.
   
7. Then spread the carrots, mix with a spatula and fry a little.
8. Pass the garlic through a press or finely chop and add to the vegetables.
   
9. We spread the mushrooms, mix and fry everything together for a couple of minutes.
   
10. Add potatoes to the prepared vegetables and pour water or broth.
    
11. Mix everything, add salt, pepper and leave to cook under the lid until the potatoes are cooked.
12. After about 15 minutes, our soup is ready! Pour into bowls and garnish with finely chopped green onions or dill.
    

The soup is great for lunch or as a light dinner.

If you're cooking for guests who aren't fasting or on a diet, sauté the vegetables in butter, or you can add noodles or thin vermicelli to the soup.

video recipe

In the video you will see the step by step preparation of our oyster mushroom soup.

Fragrant soup with oyster mushrooms.

Recipe for a fragrant and appetizing soup with oyster mushrooms.
https://youtu.be/QgXQVQbG9tk

2016-03-22T13:37:15.000Z

Oyster mushrooms are very unusual and interesting mushrooms, so soups from them are no less curious. People who are always on diets are familiar with oyster mushrooms, as they can be used to make a very light, low-calorie and fragrant first course, which in terms of satiety will not be inferior to its meat counterpart. In the photo, it looks amazing, especially if the table is set correctly.

These mushrooms grow everywhere and in whole families: on stumps, near dead trees, etc. Fans of “quiet hunting” recognize oyster mushrooms a mile away, but in order not to be mistaken, it is better to buy them in a store. Many people prefer champignons to oyster mushrooms, not even knowing that the former are no less useful. Like any mushrooms, they are able to remove cholesterol, cleanse the gastrointestinal tract, get rid of viral and infectious diseases, and also regulate blood pressure.

The only negative is the protein, which is hardly absorbed by the body. Oyster mushrooms in large quantities can even be harmful, since a feeling of heaviness appears in the stomach, and the body digests such food very slowly, so the elderly and children should regulate their diet so that they eat mushrooms no more than 1 time per week. Old, overgrown specimens are usually tough and can be bitter, so choose only young ones for pickling and for boiling.

Important: do not go mushrooming in forests where radiation is high - oyster mushrooms absorb radionuclides well. Even if at first glance and according to the dosimeter the soil is absolutely clean, oyster mushrooms in most cases will find where you can “profit” with cesium. Repeated washing and boiling will help reduce the level of radiation. Waste water must then be drained.

oyster mushroom soup recipe

If you are going to cook a classic mushroom stew, then using meat is not necessary at all. Oyster mushrooms will perfectly provide the necessary vegetable protein, and potatoes and carrots will provide carbohydrates and energy for the rest of the day.

If you want to make the soup more high-calorie and it doesn’t matter if it is transparent, add any cereal, for example, rice, barley or buckwheat, boil the broth on beef, or pour some soaked beans or vermicelli into it. Vegetable soup can be diluted with egg dumplings, flour and water, as well as meatballs or crackers. You are free to choose an appetizer of your choice - be a hospitable host and offer diners a wide choice.

Advice: if you are going to cook meatballs from minced meat, then it needs to be diluted with other ingredients, for example, finely chopped onions, salt and ground pepper, as well as white bread soaked in milk without crusts, bell peppers, potatoes or carrots.

Ingredients

Servings: - + 6

• water 1 l
• oyster mushrooms 200 g
• onion 100 g
• carrot 100 g
• potato 200 g
• sunflower oil 20 ml
• salt ½ tbsp
• black pepper hammers 1/2 tsp
• parsley 1 bunch

per serving

Calories: 77 kcal

Proteins: 2.2 g

Fats: 3.3 g

Carbohydrates: 9.5 g

30 min. Video recipe Print

Oyster mushrooms must be carefully sorted and washed. If you buy a product in a store, be sure to focus on the date of packaging. Mushrooms are perishable, so they can be stored in the refrigerator for a maximum of 5 days. It is possible to determine that they are gone by the characteristic pungent smell. It is better to throw away such oyster mushrooms immediately without regret.

We put a pot of water on the stove and wait for it to boil.

On medium heat, fry finely chopped onion with a little oil until golden brown. While it is cooking, rub the washed and peeled carrots on a fine grater. we divide oyster mushrooms into separate mushrooms - they decrease slightly in size during cooking, so you can not cut it very finely.

When the onion is browned, put the carrots and sauté the vegetables for 5 minutes, remembering to stir with a spatula. Then we throw oyster mushrooms, slightly reduce the heat and continue to overcook for another 10-15 minutes.

We clean and wash the potatoes: they can be cut into small sticks or cubes as desired. We throw the potatoes into boiling water and cook for a quarter of an hour until tender.

Pour our frying into the pan, mix and simmer for 10 minutes over medium heat. We remove the floating solid bases of mushrooms, although you can not add them to the pan at all, but they are also able to give flavor. Spent legs can simply be caught and thrown away.

Salt and pepper the soup to taste. Sprinkle finely chopped dill or parsley on top. If desired, you can chop the onion arrows and garlic.

Advice: if home and guests do not fast, you can sauté vegetables in butter. This will make the soup more tender and flavorful.

There is another very unusual cooking option - after cooking, all the ingredients can be smashed in a blender and then pour in cream or skim milk - cream soups and mushroom puree are so delicious that no one can refuse such a dinner!

Oyster mushroom soup in a slow cooker




If you have kitchen helpers, why not use them? Recipes for vegetable soups are just perfect for slow cookers, for example, Polaris, as well as various pressure cookers: in the “frying” mode, you just pass the vegetables a little, and if you plan to cook the dish with the chicken, then you need to cut it into small cubes and throw it in for frying too . Such meat will cook quickly and give a lot of its juice, in which all the ingredients will be consumed.

Then fill the bowl with water, wait until it boils, pour in the chopped potatoes and cook the chicken soup until the signal in the appropriate mode. The Miracle Pot frees you from constantly being at the stove: you can throw in the ingredients and go to meet guests or do other things, since usually after the end of cooking, the device switches to the heating mode, and you can postpone dinner for as long as you need.

In the soup, mushrooms are perfectly combined with cauliflower, lentils, and melting cheese in such dishes is generally a classic of French cuisine. In China, it is customary to add soy sauce to mushroom noodles. Try it, maybe you will like this option too. Diet soups on oyster mushrooms are always a holiday. Sweet and quirky scents will float throughout the kitchen throughout the day, and you'll get an amazing chance to show off your hidden culinary genius, so feel free to run to the store for oyster mushrooms and start making soup using our helpful videos, good luck!

Mushroom soups are found in almost every cuisine in the world. Everyone likes light, fragrant and always mouth-watering dishes.

Have you thought about what the first dish to cook for the next dinner? I think you and your family will like oyster mushroom soup in a slow cooker. This is the most delicate soup from a series of lenten dishes. It is dietary, but at the same time quite satisfying, because it is rich in proteins. Simply put, mushrooms are a wonderful substitute for meat and do not reward us with extra calories.

I advise you to choose potatoes for soup that boil well. In the process of cooking, it turns into almost puree. Oatmeal, in turn, is also ideally boiled soft. And we get a pleasant, almost homogeneous soup consistency. I use oatmeal that doesn't need to be boiled. But those that are intended for cooking are also suitable.

Recipe Information

Cooking method: cooking in a multicooker Redmond 4502.

Total cooking time: 50 min.

Servings: 4 .

Ingredients:

• water - 2 l
• oyster mushrooms - 300 g
• potatoes - 3 pcs.
• oatmeal - 1 multi-glass
• onion - 1 pc.
• herbs, garlic
• vegetable oil
• salt pepper
• curry or other spices to taste.

How to cook:

On a note:

• This first course can be prepared with any mushrooms.
• The "Soup" program can be replaced by the "Stew" or "Cooking" mode.
• If you want to get a more delicate taste of the soup, add a little cream at the end of cooking.