Oyster mushroom puree soup: first course recipes

Puree soup with oyster mushrooms has established itself as a tasty and nutritious first course. He will be able to saturate, but will not add extra calories to your diet. Oyster mushrooms themselves are a very useful product, as they contain: vegetable protein, calcium, iodine, iron, potassium.

Oyster mushroom puree soup is prepared only from fresh mushrooms - this is an indispensable condition for preparing a dish. However, it must be remembered that the aged fruit bodies will not give the soup its aroma and taste - the food will turn out to be fresh. In addition, this type of mushroom is inexpensive in material terms, so the soup from them will turn out economical and budget. Oyster mushrooms always look delicious, they can be cooked for any occasion. Try to surprise your family with an original first course. We offer several delicious recipes for oyster mushroom puree soups for a variety of your diet.

Gentle oyster mushroom soup

This version of mashed soup is distinguished by its delicate taste and is well suited for everyday meals for the whole family.

• oyster mushrooms - 300 g;
• potatoes - 4 pcs.;
• onion - 2 pcs.;
• fat sour cream - 1 tbsp .;
• butter - 2 tbsp. l .;
• ground black pepper - 1 tsp;
• salt;
• cilantro greens to taste.

In the recipe for mushroom soup-mashed oyster mushrooms, a hard base does not need to be thrown away. It is used to enhance mushroom broth: boil with hats, and at the end of the process they are removed.

Peel the potatoes, wash, cut into slices and boil until cooked.

Grind onions and mushrooms into cubes, and then fry in butter until golden.

Grind the potatoes in a blender, combine with the onion-mushroom mixture and chop again.

Pour mushroom broth, depending on the portions, add ground pepper, salt, sour cream and let it boil.

When serving, mashed soup with oyster mushrooms sprinkle with chopped cilantro.

Recipe for oyster soup puree in a slow cooker

The recipe for oyster soup puree in a multicooker is very simple, because it is cooked in an airtight bowl, preserving all the vitamins and minerals. In addition, its delicate texture will appeal to your household.

• oyster mushrooms - 300 g;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• high fat milk - 500 ml;
• water - 600 ml;
• flour - 2 tbsp. l .;
• olive oil;
• salt;
• ground black pepper - ½ tsp;
• dill greens.

Peel, wash and cut the potatoes into small cubes.

Remove the peel from the onion and cut into small slices.

Peel, wash and grate carrots on a coarse grater.

Pour oil into the multicooker bowl, put all the chopped vegetables and put in the “Baking” mode.

Fry for 20 minutes, stirring continuously with a wooden spoon.

Peel the mushrooms, rinse under running water and cut into arbitrary pieces.

Introduce into the fried vegetables, put back into the “Baking” mode for 10 minutes and fry, stirring.

Pour hot water, milk into the bowl and add salt and ground pepper.

Set the “Steam cooking” mode on the multicooker for 20 minutes.

In a separate bowl, combine the flour and water, stir well so that there are no lumps and put into the bowl with the soup. Cook another 5 minutes in the “Steam cooking” mode.

Leave the lid closed and allow to cool slightly.

Use a submersible blender and grind the soup in mashed potatoes.

Pour mushroom soup from oyster mushrooms on plates and, upon serving, garnish with chopped dill.

This multicooker soup will simply captivate you with its taste, forest aroma of mushrooms and tenderness. By the way, milk can be replaced with low-fat cream, which will make your soup puree even more rich and nutritious.

Recipe for oyster mushroom soup with cheese

Processed cheeses are ideal for oyster soup: the soup will turn out to be cheese and cream. It can be prepared at any time of the year, but it is especially useful in the winter, when the necessary vitamins for proper nutrition are not enough. This dish is prepared as simply and quickly as all previous varieties of soups.

We suggest using a step by step recipe for oyster mushroom puree soup with a photo.

• mushrooms - 400 g;
• potato tubers - 4 pcs.;
• onion - 2 pcs.;
• carrots (medium) - 2 pcs.;
• water - 1.5 l;
• processed cheese - 4 pcs.;
• salt;
• vegetable oil;
• parsley and dill greens - 1 bunch.

Oyster mushrooms cut into cubes and boil in salted water for 10 minutes.

Peel potatoes, wash, cut into small and thin slices (can be diced).

Combine potatoes with mushrooms and let it boil together for 20 minutes.

Dice the carrots and onions and fry in butter until golden.

Introduce the vegetables into the mushrooms, boil for 10 minutes and pour the cream cheese grated on the grater.

Boil everything together until the cheese melts, and then salt.

Allow to cool slightly and, using a submersible blender, grind the mass to a homogeneous consistency.

When serving, add chopped greens to each plate with oyster mushroom soup.

Oyster mushroom cream puree recipe with cream

I would like to note that this dish is one of the most delicious and fragrant. Its creamy texture and persistent mushroom aroma will appeal to all your guests.

We suggest using the recipe for oyster mushroom puree soup with cream to impress your guests and loved ones.

• mushrooms - 400 g;
• potato tubers - 5 pcs.;
• onion - 3 pcs.;
• chicken stock - 1.5 l;
• fat cream - 100 ml;
• garlic cloves - 5 pcs.;
• olive oil;
• salt;
• ground pepper mixture - 1 tsp;
• Provence herbs - a pinch.

To make a cream soup with oyster mushrooms with cream, you will need a deep frying pan or stewpan.

Pour olive oil (3 tbsp.) Into the container and heat.

Cut the onions in half rings and add to the oil, fry until transparent, add a little cream.

Cut pre-peeled oyster mushrooms and put onion, fry for 10 minutes.

Dice the garlic and add to the mushrooms and onions.

Cut the potatoes into small pieces, add to the bowl, allow to simmer for 10 minutes.

Salt, sprinkle with a mixture of ground peppers and pour chicken stock.

Cook for 15-20 minutes until the potatoes are ready.

Turn off the stove, add Provence herbs and let the soup brew for 20 minutes.

Introduce the remaining cream, simmer the soup with a hand blender and let it boil again for 5 minutes.

Oyster and mushroom puree soup with coriander

Soup of mashed oyster mushrooms and champignons is obtained with a rich taste. And the ground coriander present in the recipe perfectly complements the delicate aroma of mushrooms.

• oyster mushrooms - 300 g;
• champignons - 300 g;
• potatoes - 6 pcs.;
• water - 600 ml;
• onion - 3 pcs.;
• milk - 600 ml;
• cream - 200 ml;
• garlic cloves - 6 pcs.;
• olive oil;
• ground coriander - ¼ tsp;
• green onion feathers;
• salt.

Chop onion and garlic, fry in oil.

Pre-cleaned and washed mushrooms cut into cubes and put into a pan with onions.

Add salt, coriander and simmer for 10 minutes.

Cut the peeled potatoes into small pieces and send to the mushrooms.

Cover the pan and simmer for 10 minutes.

Add milk, mix and pour everything together in a pan.

Add enough water to cover the vegetable mixture.

Cook until the potatoes are cooked over low heat with the lid closed.

Allow the soup to cool and simmer with a blender until smooth.

Pour in hot cream, add coriander, turn on the stove again and let it boil for 3 minutes.

While serving, garnish with mashed soup with chopped green onions.