Oyster mushroom mushroom soup: recipes with chicken, vermicelli, barley, rice

Cooking first courses with 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 make soup from oyster mushrooms?

This representative of the mushroom kingdom is edible, therefore it is quite widely used in cooking. Soups, sauces, main courses and various preparations are prepared from it.A special 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 nourishing and very rich. Even the simplest recipe for making oyster mushroom soup will delight you with its excellent aroma. Easy-to-make first courses will be a great addition to a hearty lunch.

How to make mushroom soup from oyster mushrooms

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

Mushroom broth is as rich as chicken or beef broth

When purchasing or selecting a product for soup, you must carefully inspect it. There should be no traces of mold or mechanical damage on the bunches. Mushrooms should not have a withered appearance. It is best to select specimens of medium and small size - fruit bodies that are too large during the cooking process quickly lose their shape and dense structure.

How long does it take to cook fresh oyster mushrooms in soup?

One of the most important advantages when preparing mushroom broths is their fairly fast cooking time. Oyster mushrooms are able to release their taste in an average of 15-20 minutes. To get a richer soup, boil them for about half an hour before adding the remaining ingredients.

The remaining ingredients are added to the prepared broth. Cooking continues until the vegetables or cereals are completely 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 recipes for oyster mushroom soup with photos

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

Soups with mushroom broth are perfect for vegetarians and people who practice abstinence from meat dishes during fasting. However, the most satisfying are the first courses with the addition of animal products. The broth goes perfectly with chicken, meatballs and pork.

Oyster mushrooms can act not only as a basis for preparing broth, but also as an additional ingredient. In such cases, use a ready-made decoction. Mushroom flavor goes best with chicken or beef broth.

Recipe for soup with oyster mushrooms and potatoes

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

• 600 g fresh mushrooms;
• 7 medium potatoes;
• 1 onion;
• 1 carrot;
• 1 tsp. paprika;
• greens to taste;
• salt.

The fruiting bodies are removed from the oyster mushroom clusters and cut into small cubes. Potatoes and carrots are washed in running water, peeled and cut into small pieces.Place the vegetables in a pan, add water and cook for about half an hour.

Potatoes are the most common addition to all first courses.

After this, mushrooms and chopped onions, fried until crisp in a small amount of oil, are added to the broth. The soup is boiled for 15 minutes, then seasoned with salt and paprika. Add chopped herbs to the finished first course and let it brew for about half an hour.

Lenten soup with oyster mushrooms

The first course with mushroom broth is perfect during periods of abstinence from animal products and will appeal to vegetarians. The soup turns out very nourishing and tasty. To prepare this dish you will need:

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

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

Mushroom soup is a great find during Lent.

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

Soup with oyster mushrooms and noodles

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

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

Homemade noodles are much better than store-bought counterparts

Pour water over the mushrooms and bring them to a boil. The decoction is prepared for 20 minutes. During this time, vegetables are fried in a small amount of vegetable oil. The pasta is added to the pan and boiled until completely cooked. Then add the roast, bay leaf and salt to taste into the pan. Before serving, the dish should sit 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 minced beef, 100 g of boiled rice and a little salt to taste. Small balls are made from the resulting mass and put in the refrigerator for a couple of hours.

Meatballs make mushroom broth more filling

Place 600 g of fresh mushrooms in a saucepan, add 2.5 liters of water and bring it 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 prepared broth. The soup is boiled until the potatoes are completely 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 prepare mushrooms for future use. One of these methods is preparing a concentrated broth, which will later be used for soups, main courses and various sauces. To prepare you will need:

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

Mushroom broth can be used to prepare other dishes

For 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 filled with water. The decoction is prepared within 40-50 minutes from the moment of boiling.

The finished product is cooled and stored for further storage. It is very convenient to pour this broth into molds, freeze it and keep it in the freezer until needed.

Mushroom soup from 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 liters of water;
• 400 g potatoes;
• 100 g onions;
• 100 g carrots;
• salt and pepper to taste;
• frying oil;
• Bay leaf.

The main ingredient must be properly defrosted. It is not advisable to put a frozen product directly into boiling water, as this may slightly spoil the taste of the finished dish. Place the mushrooms in a deep plate and leave in the refrigerator overnight - a temperature of 4-5 degrees will ensure gentle defrosting.

Oyster mushrooms must be thawed before cooking.

Thawed mushrooms are placed 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 infused for half an hour and served.

Oyster mushroom soup with chicken broth

Not only mushroom broth can be used as a soup base. Chicken broth may be best suited for these purposes.It is quite satisfying and goes perfectly with the mushroom taste and aroma. To prepare you will need:

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

Chicken broth soup is more filling and tasty

A rich broth is prepared from chicken. After this, remove the thighs, remove the meat from the bones and return it to the pan. Mushrooms cut into pieces are fried in oil until golden brown and placed in the broth. Potatoes and fried carrots and onions are also sent there. The soup is boiled until all ingredients are fully cooked, then removed from the stove, salted and seasoned with bay leaf.

Borscht with oyster mushrooms

Adding mushrooms to this traditional dish makes its taste more interesting and multifaceted. 400 g of product is pre-cut into small pieces and pre-fried in butter until golden brown. Other ingredients you will need are:

• 500 g bones with meat;
• 300 g cabbage;
• 1 beet;
• 1 carrot;
• 1 onion;
• 2 potatoes;
• 2 tbsp. l. tomato paste;
• 3 liters 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 the scale. After this, 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 bright mushroom flavor to borscht

During this time, you need to prepare the dressing. Fry the onion in a large frying pan, add grated carrots and beets. As soon as a crust appears on the vegetables, they are mixed with tomato paste and vinegar.The finished dressing is added to the borscht, mixed well, seasoned with bay leaf and spices. Before serving, it is advisable to let the finished dish sit for about half an hour.

Soup with oyster mushrooms and chicken

To make the first dish more satisfying and tasty, you can supplement it with chicken. This soup ideally helps saturate the body and restore strength after a working day. For the recipe for chicken soup with oyster mushrooms you will need:

• 600 g mushrooms;
• 1 breast or 2 fillets;
• 300 g potatoes;
• 2 liters of water;
• 1 onion;
• 1 carrot;
• salt to taste.

High-quality chicken fillet is the key to a tasty and satisfying soup.

Fresh oyster mushrooms are dipped in boiling water and boiled for 20 minutes. Add diced fillet and potatoes to it and cook them over low heat until fully cooked. During this time, the onions are sautéed with carrots until golden brown. The prepared frying is added to the remaining ingredients and the soup is removed from the heat. It is salted to taste, left covered for half an hour and served.

Creamy soup with oyster mushrooms

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

• 500 ml water;
• 300 ml 10% cream;
• 200 g oyster mushrooms;
• 4 potatoes;
• 3 tbsp. 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 into a puree with half the butter. Oyster mushrooms are fried on the remaining part until golden brown. Bring water to a boil in a small saucepan, pour cream into it, add potatoes and fried mushrooms. The soup is boiled for 5-10 minutes, then salted and garnished with finely chopped dill.

Oyster mushroom soup with barley

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

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

Pearl barley perfectly complements the taste of mushroom soup

The cereal is poured with water, then boiled for about 40 minutes until half cooked. Then add finely chopped mushrooms to the broth and cook them for another 1/3 hour. Pieces of potatoes are placed in the composition. The soup is boiled until all ingredients are completely cooked. The product is then seasoned with salt, bay leaf and chopped dill.

Soup with oyster mushrooms and vermicelli

As with noodles, vermicelli is great for preparing 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 liters of water;
• 200 g vermicelli;
• onion and carrots for frying;
• 1 tbsp. l. sunflower oil;
• salt to taste.

Any vermicelli made from durum wheat is suitable for soup.

Onions are sautéed in a hot frying pan. Grated carrots are added to it and fried until golden brown. Prepare mushroom broth in a small saucepan by boiling the fruiting bodies for 20 minutes over low heat. Fry and noodles are added to the prepared broth. As soon as the pasta becomes soft, remove the pan from the stove. The finished product is salted to taste and seasoned with spices.

Cabbage soup with oyster mushrooms and fresh cabbage

Mushrooms are great for making traditional soup. They add a bright aroma and great taste to the broth.To prepare cabbage soup, use pre-cooked beef broth. For 1.5 l you will need:

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

Oyster mushrooms perfectly complement the taste of cabbage soup

Place chopped potatoes and cabbage into the prepared broth and boil them until soft. During this time it is necessary to refuel. Onions with carrots, garlic and oyster mushrooms are sautéed until golden brown, then a peeled tomato is added to them. The resulting mass is placed in cabbage soup, salted and boiled for about 10 minutes, removed from the heat and allowed to brew for about an hour.

Soup with oyster mushrooms and meat

Beef tenderloin goes best with mushroom broth. It makes the soup incredibly tasty and satisfying. Pork or lamb can be an alternative, but beef makes the dish more noble. To prepare you will need:

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

You can use any meat - pork, beef or lamb

Cook the mushrooms for 20 minutes over medium heat. During this time, the onion is finely chopped and sautéed in sunflower oil along with the 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, garnished with fresh herbs and served.

Soup with oyster mushrooms and rice

Cereals are an excellent addition to first courses. As with pearl barley, rice increases the nutritional value of the product and also makes its taste more balanced. To prepare you will need:

• 2 liters of water;
• 500 g oyster mushrooms;
• 150 g rice;
• salt to taste;
• greens for garnishing the dish.

Rice cereal makes the taste of the soup more balanced and rich

Mushroom clusters are divided into individual fruits, cut into small pieces and boiled for 15 minutes in boiling water. Rice and a small amount of salt are added to the prepared broth. As soon as the cereal swells and becomes soft, remove the pan from the heat. The broth is supplemented with finely chopped herbs, left for an hour, and then served.

Calorie content of soup with oyster mushrooms

Like most first courses made with mushroom broth, the finished product has a fairly low calorie content. On average, 100 g of 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.

Adding components such as potatoes or cereals significantly increases the carbohydrate component of the product. A large amount of meat makes the soup more protein. At the same time, pure mushroom broth has minimal calorie content, therefore it is most popular among people watching their figure.

Conclusion

Oyster mushroom soup is an excellent hearty dish that can easily become an alternative to heavier meat broths. Even a novice housewife can prepare 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.

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