Content
- 1 How to make cream of mushroom soup from oyster mushrooms
- 2 Oyster mushroom cream soup recipes
- 2.1 A simple recipe for oyster mushroom cream soup
- 2.2 Oyster mushroom soup with potatoes
- 2.3 Recipe for mushroom soup-puree from oyster mushrooms with cheese
- 2.4 Creamy oyster mushroom soup with cream and cauliflower
- 2.5 Oyster mushroom soup with cream and champignons
- 2.6 Cream soup with oyster mushrooms in a slow cooker
- 3 Calorie content of oyster mushroom puree mushroom soup
- 4 Conclusion
Oyster mushroom soup is tasty and healthy. Children like it because it is different from ordinary first courses, and housewives because each recipe can be changed arbitrarily, depending on the preferences of family members.
Caring mothers and grandmothers appreciate the opportunity to add to the soup products that are necessary for the body, but are so unloved by the child that he flatly refuses to eat them
How to make cream of mushroom soup from oyster mushrooms
The delicate, creamy consistency of the puree soup is achieved by grinding all the components included in the dish. Previously, housewives did this with a masher, and then ground the resulting mass through a sieve. With the advent of the blender, the operation became easier. But for a real cream soup, it is recommended to additionally pass the puree through a sieve with fine holes.
Before cooking, oyster mushrooms are washed and cleaned of spoiled parts and mycelium residues. Then they are subjected to heat treatment. By the time of chopping, all components must be completely cooked, unless otherwise specified in the recipe.
It is recommended to first strain out the ingredients cooked in the broth and combine them with raw, fried or stewed ingredients. And only then use a blender. This will not delay, but will speed up the preparation of the puree soup.
Then the products are returned to the broth and boiled. Lastly, add cream, sour cream or processed cheese. They eat it right away - store the dish, leave it “for later”, and even more so, it is undesirable to put it in the refrigerator.
Oyster mushroom cream soup recipes
There are many recipes. Some cook quickly, others take time. But as a result, the puree soup is eaten quickly, even people who usually refuse the first one love it.
A simple recipe for oyster mushroom cream soup
This simple recipe for cream of oyster mushroom soup can be prepared every day. It turns out light and tasty, but this impression is deceptive. In fact, there are a lot of nutrients there, especially useful for people who are restoring strength after illness or have high energy costs. The recipe allows for liberties. You can take more of one or another component, adjust the amount of broth, add spices. Then not only the consistency will change, but also the taste.
Ingredients:
- oyster mushrooms – 500 g;
- onion – 1 head;
- butter – 50 g;
- bone broth – 1 l;
- cream – 1 glass;
- pepper;
- salt.
Preparation:
- Raw oyster mushrooms are passed through a meat grinder.
- Cut the onion as finely as possible, combine with mushrooms, and fry for 10 minutes.
- Additionally, beat with a blender.
- Place in a saucepan and add bone broth. Add spices and boil for 5 minutes.
- Add cream and herbs and serve immediately.
Oyster mushroom soup with potatoes
Mushroom soup made from oyster mushrooms can be eaten even by people suffering from gastrointestinal diseases. Sour cream is easier to digest than other dairy products and improves digestion. In addition, it stimulates the appetite, which is useful for bad moods or for actively moving children.
Ingredients:
- oyster mushrooms – 0.5 kg;
- onion – 2 heads;
- potatoes – 0.5 kg;
- butter – 50 g;
- white pepper – 0.5 tsp;
- sour cream – 1 glass;
- water (vegetable broth) – 1 l;
- salt;
- greenery.
Preparation:
- Peel and chop the potatoes into equal pieces and boil.
- Cut the prepared onions and mushrooms into cubes and fry.
- Blend the vegetables with a blender.
- Pour in broth or water and let it boil.
- Add sour cream and spices while stirring constantly. Boil for 5 minutes. Serve with chopped herbs.
Recipe for mushroom soup-puree from oyster mushrooms with cheese
Preparing such a soup can be a pain for the housewife. But it can be done easily and simply if you follow all the steps and do not change the sequence of actions.
Ingredients:
- oyster mushrooms – 0.5 kg;
- processed cheese – 200 g;
- potatoes – 400 g;
- onion – 1 head;
- carrots – 1 pc.;
- oil;
- chicken broth – 1.5 l;
- salt;
- spices.
Preparation:
- Prepared oyster mushrooms, carrots, and onions.
- First fry in a frying pan, then simmer for 15 minutes.
- Boil the potatoes, peeled and cut into equal pieces, until tender. Strain the water.
- Combine vegetables and mushrooms and blend with a blender.
- Place in a saucepan, add broth and salt. Cook for 5 minutes.
- Add grated cheese, stirring constantly. When it blooms completely, turn off the heat.
Creamy oyster mushroom soup with cream and cauliflower
Even those who don’t like healthy cauliflower, which has a specific smell, eat the soup. If you add only salt from the spices, the aroma will be gentle and delicate. Spicy herbs will saturate it with other smells, and pepper or garlic will enhance the taste.
Ingredients:
- oyster mushrooms – 0.5 kg;
- cauliflower – 0.5 kg;
- onion – 1 head;
- water – 1.5 l;
- cream – 300 ml;
- oil;
- salt;
- spices, garlic - optional.
Preparation:
- Cut the onion into cubes and lightly fry.
- Chop the oyster mushrooms and add to the frying pan. Simmer for a quarter of an hour.
- Boil cabbage in salted water for 15 minutes. Strain the liquid, but do not pour it out.
- Combine the ingredients and blend with a blender.
- Bring the volume of liquid remaining after cooking the cabbage to 1.5 liters. Pour into a saucepan, add puree, salt, spices. Boil for 10 minutes.
- Add garlic and cream.
- Serve with crackers or croutons.
Oyster mushroom soup with cream and champignons
We can say about this soup: minimum ingredients, maximum taste. Despite the presence of wine, children can eat it - the alcohol will disappear during heat treatment, giving the soup its aroma.
Ingredients:
- oyster mushrooms – 200 g;
- champignons – 200 g;
- vegetable broth – 1 l;
- cream – 200 ml;
- dry white wine – 120 ml;
- oil;
- pepper;
- salt.
Preparation:
- Sauté the onion, cut into cubes or half rings, in oil until transparent.
- Add chopped oyster mushrooms. Simmer for 15 minutes.
- Combine with chopped raw champignons and blend with a blender.
- Place the puree in a saucepan and add wine. Warm over low heat for 10 minutes.
Cream soup with oyster mushrooms in a slow cooker
Pumpkin is a flexible and very useful product. It changes its taste depending on other components, giving the dish a unique color and delicate texture.A multicooker makes it much easier to prepare creamy oyster mushroom soup according to a recipe with a large number of ingredients.
Ingredients:
- pumpkin – 250 g;
- oyster mushrooms – 250 g;
- potatoes – 4 pcs.;
- onion – 2 heads;
- tomatoes – 2 pcs.;
- carrots – 1 pc.;
- sweet pepper – 1 pc.;
- water – 1.5 l;
- oil;
- salt.
Preparation:
- Peel and chop vegetables and mushrooms.
- Pour oil into the multicooker bowl and fry the onions and carrots.
- Add oyster mushrooms, turn on the “Stew” mode.
- Pour in water, add the remaining vegetables (except tomatoes), spices. Turn on the “Soup” mode.
- When the multicooker beeps, strain the contents.
- Peel the tomatoes, cut off the area around the stalk, and chop. Add to cooked vegetables. Beat with a blender.
- Return the broth and puree to the multicooker, turn on the “Soup” mode for 15 minutes. Serve immediately.
Calorie content of oyster mushroom puree mushroom soup
The calorie content of a finished dish depends on the nutritional value of the ingredients included in it. Calculated as follows:
- Depending on the weight, the calorie content of each ingredient is determined separately. To make the work easier, use special tables.
- The weight and nutritional value of the components are summed up.
- Calorie content is calculated.
To make calculations easier, the energy value in calories is given for ingredients commonly found in pureed mushroom soup per 100 g:
- oyster mushrooms – 33;
- cream 10% – 118, 20% – 206;
- processed cheese – 250-300;
- pumpkin – 26;
- onions – 41;
- sour cream 10% – 119, 15% – 162, 20% – 206;
- potatoes – 77;
- champignons – 27;
- vegetable broth – 13, chicken – 36, bone broth – 29;
- butter – 650-750, olive – 850-900;
- tomato – 24;
- carrots – 35;
- cauliflower – 30.
Conclusion
Oyster mushroom puree soup is easy to prepare if you have a mixer.It is usually eaten with pleasure by children who do not like first courses. Depending on the ingredients and spices, the taste can be made delicate or rich, and by adjusting the amount of liquid, the consistency can be changed.
