Mushrooms give any dish a unique taste and aroma. It is difficult to find a person who would be indifferent to them. Oyster mushrooms are the most inexpensive mushrooms, and they are available throughout the year. They are not much inferior in their qualities to more expensive products of this category. The soup of mashed oyster mushrooms turns out to be unusually tender, has the aroma characteristic of mushrooms, it is easy and quick to prepare. You can eat it as often as you like: it does not make the stomach heavier and does not impoverish the family budget.
Cooking Features
Oyster mushroom soup is made using the same technology as other cream soups. First, the products are boiled, crushed, thickened with flour or, on the contrary, diluted with cream, brought to a boil and served to the table. Such a simple cooking technology almost does not give any chance of spoiling the dish, but some hostesses still fail. The reason is the ignorance of several important points.
- You should not use old and very dark oyster mushrooms for cooking soup.
- If you want to get the most delicate taste, use only mushroom caps.
- Oyster mushrooms are first cleaned dry, then quickly washed under running water, immediately dried with a napkin and only then crushed. If you do everything slowly and keep the mushrooms in water for a long time, they will swell up a lot, and the soup will turn out to be watery.
- When preparing the flour sauce to thicken the soup, it is necessary to introduce the liquid ingredient (broth, milk, cream) into the floury broil. If you do not whip the contents of the skillet with a whisk, lumps may form. If their formation could not be prevented, the sauce is filtered through a sieve and only then continue cooking, focusing on the instructions in the recipe.
- To give the soup a delicate creamy taste, cream or chopped cheese is added to it. These components are put on the last stage of cooking, when all other products are already cooked and crushed. After adding cream or cheese, the soup must be brought to a boil, otherwise it will quickly deteriorate.
Before serving, the mashed oyster mushroom soup can be filled with sour cream, sprinkled with herbs, and wheat crackers. Try not to choose croutons with a strongly pronounced savory taste, crackers with the taste of cheese, mushrooms or greens will be the best choice.
Oyster mushroom and potato soup
Composition:
- oyster mushrooms - 0, 3 kg;
- potatoes - 0.5 kg;
- sour cream - 0, 25 l;
- onions - 0, 2 kg;
- butter - 40 g;
- water - 1 l;
- salt, pepper, fresh herbs - to taste.
Method of preparation:
- Clean the oyster mushrooms, wash them, separate the caps from the solid base, cut into straws.
- Pour the legs with water, put it on the stove.
- Peel the potatoes, cut into cubes of medium size.
- When the water boils in the pan, dip the potatoes in it, cook until soft.
- Remove the legs of the mushrooms from the broth, discard, put the potatoes in a blender bowl, turn them into mashed potatoes and return to the pan.
- Free the onions from the husk, cut into cubes.
- In a deep frying pan, melt butter, put onion and mushrooms in it. Fry until the moisture from the mushrooms evaporates.
- Put the mushrooms in the bowl of the blender, chop. Put it in a saucepan with soup.
- Add salt, spices and sour cream, mix.
- Bring the soup to a boil over low heat, stirring it constantly. When it boils, remove the pan from the heat.
Spill the soup into plates, each one add a handful of finely chopped greens. Wheat croutons will not be redundant.
Oyster mushroom and cauliflower soup
Composition:
- cauliflower - 0.5 kg;
- oyster mushrooms - 0, 5 kg;
- onions - 100 g;
- butter - 20 g;
- water - 1, 5 l;
- cream - 0, 3 l;
- salt, pepper, crackers - to taste.
Method of preparation:
- Wash cauliflower, divided into florets.
- Clean, wash and dry the mushrooms. Cut the legs, they will not be required. Caps cut into small cubes.
- Boil the water. Put cauliflower and mushrooms in it. Boil for 20 minutes.
- Finely chop the onion, fry in butter, transfer to the soup.
- Cook the soup for another 5 minutes, remove it from the heat and turn it into a homogeneous thick mass using an immersion blender.
- Salt and pepper the soup, pour in the cream.
- Bring the soup to a boil, turn off the heat.
Soup made according to this recipe is served with croutons. You can cook them yourself from the hardened loaf. It is cut into cubes or bars, spread on a baking sheet and sent to the oven. In the oven, croutons are kept until they are lightly browned.
Oyster mushroom cream cheese soup
Composition:
- oyster mushrooms - 0, 4 kg;
- potatoes - 0, 4 kg;
- onions - 0, 2 kg;
- carrots - 100 g;
- processed cheese - 0, 3 kg;
- water - 1, 5 l;
- fresh greens - 100 g;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Clean the oyster mushrooms. After washing and drying, separate the caps from the legs. Cut the caps into small pieces of arbitrary shape.
- Scrape carrots, wash and blot with a napkin.
- Cut the carrot into small cubes.
- Remove the husks from the bulbs, cut them into small cubes.
- Cut the melted cheese into small plates or cubes. You can freeze and grind on a coarse grater.
- Heat oil in a saucepan, put onion in it, lightly fry.
- Add oyster mushrooms and cook them for 10 minutes, stirring so that the mushrooms do not burn.
- Peel the potatoes, cut into pieces about 1 cm.
- Put carrots and potatoes in water. Bring to a boil and boil until the vegetables are soft.
- Pour half of the vegetable stock, add mushrooms to the remaining soup, continue cooking for 10 minutes.
- Chop the soup with a blender.
- Boil the broth separately, put the cheese in it. Boil, stirring, until the cheese is completely dissolved.
- Combine the contents of two pans, bring to a boil over low heat.
- Add finely chopped greens, salt and black pepper. Boil for 2-3 minutes.
Soup prepared according to this recipe is obtained in a delicate, with a pronounced creamy cheese flavor and mushroom flavor. Despite the smooth texture, the dish is nourishing.
Oyster mushroom cream soup
Composition:
- oyster mushrooms (caps) - 0, 4 kg;
- potatoes - 0.5 kg;
- onions - 0, 3 kg;
- garlic - 5 cloves;
- cream - 120 ml;
- flour - 20 g;
- butter - 20 g;
- chicken broth - 1, 5 l;
- olive oil - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Onion cut into rings.
- Cut and dry the mushroom caps with a towel and cut them into small pieces of any shape.
- Finely chop the garlic with a knife.
- Peel potatoes, cut into small cubes or sticks.
- Pour oil on the bottom of the pan, heat it up.
- Put the onion, fry it until golden.
- Add mushrooms and garlic. When they are fried, put the potatoes in the pan, lightly browning it.
- Pour the broth, bring to a boil and cook until all the ingredients are soft.
- In a frying pan, melt butter, fry flour in it, pour in soup ladle and mix thoroughly.
- Turn vegetables and mushrooms into a mashed potatoes using a blender, add sauce, cook for 5 minutes.
- Pour in the cream, add salt and spices, mix. Bring the soup to a boil again.
If the soup made from the above recipe seems too thick to you, you can add more cream to it.
Oyster mushroom soup is relatively inexpensive, but it turns out tasty, tender and fragrant. Knowing the technology of cooking, even an inexperienced hostess can cook it.
