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Oyster mushroom broth. Oyster mushroom soup recipe

Once my mother-in-law treated me to mushroom soup. It seemed that there was nothing surprising in the composition of the products: mushrooms, potatoes, carrots and greens. But his taste was excellent. Anyway, my mushroom soups have never worked so well. The broth was fragrant and rich, and the mushrooms themselves did not creep in the soup, but were firm, almost crunchy, and very tasty. In general, the mother-in-law had to share the secret of her mushroom soup. And I'm not sorry - I tell everyone :)

Mushroom soup oyster mushroom

Total cooking time - 40 minutes
Active cooking time - 20 minutes
Calorie content per 100 g - 20 kcal
Servings - 2 liter saucepan

How to cook oyster mushrooms

Ingredients:

Oyster mushrooms - 1 kg.
Carrots - 1 pc.
Potatoes - 3 pcs.
Garlic - 4 cloves
Parsley - 1 bunch

Preparation:

Wash oyster mushrooms and clean with a knife from dirt.

For mushroom soup, not all parts of the oyster mushroom are used, but only the legs.

Put the legs in boiling water and cook for 15 minutes.

Then remove the mushrooms themselves and fry on vegetable oil another 15 minutes. It is thanks to this double method of cooking (first boil, then fry) the mushrooms become much tastier and do not creep in the soup. At the end of frying, add finely chopped herbs and garlic.

Fry mushrooms with herbs and garlic for 5 minutes.

While the mushrooms are fried, peel and cut the potatoes into small cubes. Peel the carrots and cut into slices. Add to the mushroom broth and cook for 15 minutes, after which you can add the mushrooms fried with herbs, salt and cook everything together for another 5 minutes. That's it, oyster mushroom soup is ready. Bon Appetit! By the way: we don’t throw away the cut-off umbrellas. They can be fried without boiling in a skillet with butter on all sides until golden brown.

Add spices and herbs to taste - the second course will also be a bonus to the mushroom soup.

Adherents of a vegetarian diet are aware that mushrooms may well replace meat, and when oyster mushrooms are mentioned, this version is 100% justified. They are delicious, inexpensive and extremely useful for our body. They are used to prepare the first and second courses, which are distinguished by an exquisite aroma and incomparable taste.

Oyster mushrooms are bred on an industrial scale and delivered to stores completely fresh. Despite artificial cultivation, mushrooms have a whole range of useful properties... Experts assure that their regular consumption can prevent (stop) the development of malignant tumors and all thanks to the content of pervorin (a rare enzyme) in their composition.

In addition, they are rich in a whole range of vitamins, minerals and trace elements. With all its advantages, this mushroom is also dietary. There are only 38 kcal per 100 g of the product. They make excellent pie fillings, salads, roasts, sauces and soups. Today, dear readers, we will try to make a hearty and aromatic oyster mushroom soup with the addition of various ingredients.

First recipe: with potatoes and mushrooms

When choosing mushrooms, pay attention to the date of manufacture, appearance and smell. Feel free to smell and feel the product. Manufacturers most often pack it in cling film so that the mushrooms do not spoil. Unscrupulous sellers sometimes interrupt dates and sell low-quality, long-expired products that pose a health hazard. Be carefull!

To cook from oyster mushrooms, you need to buy the following set of ingredients: potatoes (five pieces - small), onions, one carrot, mushrooms (three hundred grams), sour cream (a couple of tablespoons), a piece of butter, a drop of vegetable oil, celery, a bunch of dill and parsley.

Let's prepare our products first. We grate the carrots, cut the potatoes into thin strips (not essential), chop the onions, parsley and celery. Put potatoes, celery and parsley into boiling water (three liters). Saute the onions with carrots in butter and vegetable oil.

After the vegetables in the pan acquire a golden hue, put the mushrooms cut into slices to them and fry a little. Then transfer this mass to a pot with potatoes and boil for five minutes. When serving, do not forget to season the oyster mushroom soup with sour cream and sprinkle with dill. This gorgeous dish impresses with its amazing taste.

Second recipe: with white wine and yolks

Components: fresh mushrooms(five hundred grams), butter(a slice), a clove of garlic, onions, tomato paste (two spoons), three egg yolks, white wine (one hundred grams), cheese (one hundred grams), a bunch of parsley.

Cooking mushroom soup

Wash and chop the oyster mushrooms. Chop the onion, finely chop the garlic. Pour vegetable oil into a saucepan and put a piece of butter, fry in this mixture onion... Add mushrooms and garlic a little later - stew the food.

After a few minutes, pour in wine, a little water and put tomato paste... Add spices at your discretion - boil for 15 minutes. Beat raw yolks in a separate container, add grated cheese and chopped parsley to them. Pour in a thin stream into a saucepan with soup and cook for 5 minutes. Serve with croutons or brown bread.

Third recipe: with melted cheese

The next option will be with the dish has a delicate taste and exquisite aroma. It is very satisfying despite simple ingredients... Prepares in just 20 minutes.

The soup contains: fresh mushrooms (two hundred grams), processed cheese (two hundred grams), potatoes (three pieces), one leek stalk, green onions, dill, garlic, a liter of broth or purified water.

Cut the peeled potatoes and cook. Fry the chopped leeks, and then add the soup with vegetables, you probably well know, so we will not explain how long it takes to boil potatoes and fry onions.

Add the grated cheese to the potatoes - do not forget to stir until it is completely melted. Then put the fried mushrooms with onions and chopped dill there. Let it simmer, serve hot.

The fourth recipe: with mushrooms and noodles

Oyster mushrooms are the first dish. It is nutritious, satisfying and quickly saturates the body. Nobody will be hungry.

Set of products: three hundred grams of fresh oyster mushrooms, noodles (three large spoons), carrots, onions, bell pepper, parsley, dill, a liter of water, black pepper, salt.

Chop the onion, put it in the pan, fry until golden brown, and then add the grated carrots. Bring water to a boil, add salt and add noodles - cook for 5 minutes. Then drain the water and set aside.

Pour water into a clean saucepan, let it boil, lay out the fried vegetables with chopped mushrooms. Leave on the fire for 10 minutes, then lower the boiled noodles, a little greens and pepper, cut into thin strips. Bon Appetit!

Fifth recipe: oyster mushroom soup with cauliflower

Ingredients: onions, potatoes (half a kilogram), three cloves of garlic, fresh mushrooms (three hundred grams), cauliflower(head of cabbage), butter (50 g), salt, herbs (cilantro, dill), milk (four glasses).

At the bottom of the pan, put cabbage divided into inflorescences and chopped potatoes - pour water over and put on the stove. Remove the boiled foods from the water, set aside some cauliflower inflorescences, put the rest of the vegetables in a clean cup. Fry onions with mushrooms and garlic. Postpone a little too.

Boil milk, put mushrooms fried with onions and garlic in it, butter and a little salt, beat with a mixer until thick. Dip the deferred oyster mushrooms and cabbage into this consistency, then boil everything for three minutes. Sprinkle with chopped herbs when serving. The most delicate of oyster mushrooms will diversify your menu and bring incredible pleasure.

Sixth recipe: in English

Composition of the dish: oyster mushrooms (four hundred grams), 1.5 liters of chicken broth, spices to taste, carrots and onions.

For the sauce: butter (three large spoons), four eggs, flour (three tablespoons), half a liter of cream.

V this recipe only oyster mushroom caps are used, as they are more tender and fleshy. They need to be cut into strips and fried in a pan with onions and carrots until caramel color... Put food in boiling broth and cook for about 20 minutes.

Making the sauce: Add softened butter to the cream. In another container, beat the eggs and pour in the cream. Heat slightly over a fire and add flour in a thin stream, stirring constantly. If lumps form during this process, then strain the mixture. Pour the sauce into the broth and cook for 7 minutes. Serve sprinkled with herbs and croutons on oyster mushroom soup.

Oyster mushrooms are very convenient mushrooms for cooking. They are not capricious, do not require lengthy processing. And you can buy them all year round in any store at very attractive and affordable prices. That is why they are so often used in the preparation of all kinds of hot dishes, snacks, casseroles. But the first dish of them turns out to be incredibly tasty and aromatic. The recipe for oyster mushroom soup is not complicated, and thanks to our tips, you will quickly learn how to cook it. tasty dish.

Ingredients for mushroom soup with oyster mushrooms

The preparation of this first course is not much different from the standard soup with vegetables, cereals and noodles. However, despite all its simplicity, the dish has its own characteristics.

Let's start the description of the recipe with a list of the required ingredients:

  • 500 gr. mushrooms;
  • 3 liters of water;
  • 3-4 potatoes;
  • 1 carrot;
  • 1 large onion;
  • 1-2 cloves of garlic;
  • greens, salt.

This version of the composition is suitable even for those who carefully count calories. In raw oyster mushrooms, only about 35 kcal per 100 g of product. In the processed form, this figure rises, but not significantly. Optionally, if you like cereal soups or want to make your dish more calorie and satiating, use 50 grams of your favorite cereal.

How to make oyster mushroom soup?

  1. First of all, you need to tackle the main ingredient. Wash the mushrooms thoroughly and divide into a leg and a cap.
  2. Cut off the base at the legs - it is the toughest and almost tasteless. Cut the rest of the leg into medium pieces and dip in a saucepan of cold water.
  3. Peel potatoes and carrots. Cut the carrots into thin rings and the potatoes into cubes. Put all this in a saucepan.
  4. Put on fire and let it boil.
  5. Cut the mushroom caps into large squares or large strips. Cut the onion into small cubes.
  6. Fry onions with mushrooms in vegetable oil in a pan until golden brown.
  7. When the liquid in the saucepan boils, add salt and add fried mushrooms with onion.
  8. If you decide to use cereal as well, then it's time to ditch it too. Only beforehand it must be rinsed well.
  9. Cook oyster mushroom soup until the potatoes are cooked over low heat. This is about 10-15 minutes after boiling. Before serving, fill the dish with chopped herbs or sour cream.

How to make oyster mushroom cream soup?

Cream soup is a great alternative to annoying first courses, and it is very easy to prepare:

  1. 300 gr. peel potatoes, cut into cubes and cook. The water should barely cover the potatoes. Salt.
  2. 1 onion and 300 gr. finely chop the mushrooms and fry until tender in vegetable oil.
  3. Drain the potatoes, cool a little and use a blender to knock them down in mashed potatoes. Add 1 glass of warm cream and 1 glass of potato water, which was previously drained.
  4. Add fried mushrooms with onions to this mass. Mix everything and sprinkle with herbs.

As you can see, oyster mushroom soup is made very easily, and how tasty and nutritious this dish is - we suggest you see for yourself.

Oyster mushroom soup is a popular and delicious dish. You can cook them with anything: poultry, vegetables or noodles. And in the end, any food will be eaten in no time!

Oyster mushroom soup is a popular and tasty dish

Before you start cooking, the mushrooms must be processed under certain conditions. So you not only neutralize the product, but you can also save most of the nutrients contained in oyster mushrooms.

The product is practically not collected, it is widely grown in greenhouse conditions, and then sold in markets and stores. This greatly simplifies the mining process (no need to go to the forest and spend a day picking), but increases the likelihood of purchasing low-quality mushrooms, therefore you should not relax even when choosing from a trusted supplier.

  1. Oyster mushrooms should not smell unpleasant and harsh. If this aroma is present, it means that the “forest bread” was stored in unfavorable conditions.
  2. The presence of yellow spots and cracks signals that the mushroom is old. This is also indicated by a leg that is too long.
  3. Remember that mushrooms should not remain in the open air for more than 4-6 hours, and in the refrigerator, the shelf life increases to 5 days. It is better to cook the product faster, so the food will come out tastier and better.

The presence of a large chitin content suggests a mandatory heat treatment, so do not eat raw oyster mushrooms. They should not be used by people with kidney problems, cardiovascular diseases and those who are under twelve years old.

How to cook vegetable soup with oyster mushrooms (video)

A simple recipe for oyster mushroom soup with potatoes

This first course consists of almost all vegetables, so it will appeal to those who are on a diet or do not consume food of animal origin. You can exclude some ingredients or add to your liking.

What do you need:

  • Oyster mushrooms - 350-400 gr.;
  • potatoes - 4 small tubers;
  • bulgarian pepper - 1 piece;
  • onion - 1 piece;
  • soft cheese - 50-100 gr.;
  • vegetable oil - 1-2 tablespoons
  • boiling water - 1.5 - 2 liters.;
  • salt, bay leaf, spices - to taste.

Soup recipe

  1. The onion is cut into small cubes. Mushrooms are also crushed into any shape.
  2. They are fried in a hot pan with vegetable oil. Do not keep food for a long time, 5-7 minutes will be enough. Leave them to cool outdoors.
  3. Peel the potatoes, chop them into cubes about 1 cm long. Rinse the vegetable and add it to the saucepan.
  4. Add boiling water prepared in advance to the dishes. Turn on the fire. This way will help the best taste vegetable and cook faster to the desired consistency.
  5. Try the potatoes when done. Frying mushrooms and onions should be turned on when the product is almost cooked. Then toss in the diced bell pepper.
  6. Grate the cheese and add to boiling water. Stir the food vigorously for the first five minutes.
  7. Salt the dish, add spices. Reduce heat to very low, soup will be ready in 10 minutes.

Sour cream will give more delicate taste but without it the soup is wonderful.


Oyster mushroom soup with potatoes

How to make delicious oyster mushroom noodle soup

Mushrooms and noodles are a pretty typical combination, but they still win. Especially good food is obtained with homemade noodles, but you can also use purchased

What do you need:

  • Chicken broth - 1 l.;
  • mushrooms - 300 gr.;
  • 100 g noodles;
  • butter - 1 tablespoon;
  • onions, carrots - 1 each;
  • parsley - 30 gr.;
  • salt, spices - to taste.

Recipe:

  1. Chopped onions, grated carrots are boiled for 10 minutes in chicken broth.
  2. The washed chopped mushrooms are added to the vegetables and cooked for another 15 minutes.
  3. The noodles are cooked separately. Be sure to salt it during cooking, then fold it onto a sieve.
  4. The noodles are added to the broth, after which the heat is immediately turned off. The soup is salted, peppery and garnished with herbs.

This is an easy first meal, perfect for a summer lunch, since there is no heaviness in the stomach after it.


Oyster mushroom soup with noodles

Delicious dietary soup with oyster mushrooms and chicken

This dish is very popular in France. Therefore, it is advisable to acquire special herbal spices, which are often used by chefs in Parisian restaurants.

But this is not a necessary condition. If you have such an opportunity, then be sure to use it. But even without unusual spices, the food will be very tasty!

You will need:

  • Potatoes - 300 gr.;
  • oyster mushrooms - 200 gr.;
  • chicken fillet - 200 gr.;
  • vegetable oil - 1 tablespoon;
  • onions and carrots - 1 each;
  • Provencal herbs - 2 tbsp.;
  • salt to taste.

Cooking method:

  1. The meat is washed, boiled in cool water for 5-7 minutes to boil dirt and harmful substances.
  2. Chop it up in large pieces in the form of straws. put in a saucepan and cover with 2 liters of water.
  3. While the water is boiling, peel the potatoes. Crush it (any shape will do). Put it in the meat pot right away.
  4. Dirty foam formed during cooking should be regularly removed with a slotted spoon.
  5. Prepare your vegetables. Grate (carrots) and chop (onions) vegetables.
  6. Fry the food with the mushrooms. Chop the oyster mushrooms into small pieces before frying. Use oil.
  7. If the potatoes are almost completely soft, then it's time to fry. Add it to the pot.
  8. Season the broth with salt and pepper.

The food comes out light, but very satisfying.

How to whip up oyster mushroom soup (video)

How to cook chicken soup with oyster mushrooms in a slow cooker

Almost every housewife has a multicooker. This appliance makes life a lot easier by doing most of the cooking yourself. With him, you do not need to constantly observe the dish, but just turn on the timer and leave to go about your business.

This recipe is pretty simple and common. But the way it is cooked and one ingredient makes it unusual!

What do you need:

  • Water - 1 l.;
  • cream - 800 ml.;
  • mushrooms - 250 gr.;
  • potatoes, carrots, onions - 1 pc .;
  • olive oil - 1-3 tablespoons;
  • flour - 1 tablespoon;
  • salt, pepper, herbs - to taste.

Step by step recipe:

  1. Olive oil is poured into the multicooker bowl for frying chopped vegetables.
  2. Grate the carrots on a coarse grater, cut the onion and potatoes into cubes.
  3. Cook the food in the Bake mode for 20 minutes.
  4. Soak the cut and washed mushrooms for 20 minutes in cold water.
  5. Dry them lightly with a towel.
  6. Add oyster mushrooms to the vegetables. Fry the food for another 15 minutes in the same mode.
  7. Pour in cream and milk, pepper and salt the dish. Another 25 minutes of "Steam cooking" - and the dish is ready.
  8. Sprinkle herbs over the soup.

Try this recipe, you will definitely love the tender creamy taste and aroma.


Chicken soup with oyster mushroom in a slow cooker

Recipe for making a hearty oyster mushroom soup with melted cheese

How many people love mushrooms and cheese? A lot, so this dish will appeal to your whole family.

Ingredients:

  • Mushrooms - 300-350 gr.;
  • processed cheese - 200 gr.;
  • potatoes - 100-120 gr.;
  • carrots and onions - 1 each;
  • vegetable oil - 2-3 tablespoons;
  • salt and fresh dill to taste.

How to do:

  1. Chopped onions and carrots are fried for 5-7 minutes in vegetable oil.
  2. Then chopped oyster mushrooms are added to them.
  3. Sliced ​​potatoes are dipped to cook in 2 liters. water. Season the vegetable with a little salt.
  4. When it becomes soft, add fried mushrooms and vegetables. The soup is salted again.
  5. Processed cheese is grated on a coarse grater. It is immersed in water 10 minutes before cooking.
  6. For 3-4 minutes the dish is stirred so that the cheese does not stick together into a giant lump.
  7. Then sprinkle with dill and keep the remaining 6-7 minutes.

Be careful with salt! By adding cheese at the end, you can overdo it.


Oyster mushroom soup with melted cheese

Creamy oyster mushroom soup with cream

This recipe is interesting in that you yourself determine how many components to add. But be guided by the baseline data.

Would need:

  • Mushrooms - 500 gr.;
  • cream (15-20%) - 250 ml.;
  • potatoes - 100-150 gr.;
  • butter - 50 gr.;
  • onion - 1 piece;
  • salt, herbs - to taste.

How to cook:

  1. Boiled mushrooms (do not pour out the water!) Are fried with onions in butter.
  2. Boil the potatoes until cooked in mushroom broth and is pushed aside.
  3. Oyster mushrooms with vegetables are added to the puree.
  4. The mixture is ground with a blender.
  5. Cream is pouring in.
  6. The products are mixed with a blender.
  7. If the soup comes out thick, add broth as needed.
  8. Salt and herbs are added.

Oyster mushroom soup with smoked meat (video)

Despite the similarity, the foods are different. Try them. Enjoy your meal!

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Liquid dishes must be present in the daily menu: boiled food has a positive effect on the body's work, allows the intestines to function correctly, and gives an energy reserve for the whole day. The only negative is the long cooking process. Indeed, borscht is cooked for about 1.5 hours, cabbage soup - about 2 hours, moreover, they must be infused. If we turn to a simple analogue - soups in mugs, bags - then you won't last long on such food. The consequences in the form of gastritis will appear within a few weeks, and the pancreas will begin to rebel even earlier. Noodles stews quickly become boring, which means it's time to look at the gifts of the forest, which many ignore for the simple reason of their inability to prepare liquid dishes from them. It's time to calm down inept cooks. Oyster mushroom soup is made within an hour, does not require academic knowledge or titanic work. Everything is simple, fast, tasty.

Mushroom soups have been cooked from time immemorial. In Russia, they were the main hot stew, of course, after the cabbage soup. These days, such food is prescribed for those who are on a diet. Mushrooms help reduce cholesterol, maintain the required level of vitamins, trace elements, and minerals. Oyster mushrooms are a common, healthy, tasty mushroom. Thanks to greenhouse cultivation, it is available all year round. Well, if anyone finds a forest or steppe version of such mushrooms, they will be pleasantly surprised by their delicate aftertaste, indescribable aroma.

Oyster mushroom soup is cooked for about 40 minutes, and a quick chowder will take even less time. You will need vegetables, oyster mushrooms, several types of oil, herbs. Cooking like this:

  • Rinse oyster mushrooms, cut off the legs. We will not use them, but throw away so much delicious ingredient in no case is it possible. The legs can be finely chopped and used as a dressing for side dishes. Cut into thin slices;
  • also cut the potatoes, put everything in a saucepan, add chopped parsley roots, celery, bay leaf. Pour with water, cook until the potatoes are cooked;
  • make frying from onions, carrots. Fry everything in fragrant vegetable oil, salt, sprinkle with garlic on top;
  • Pour boiling water over several tomatoes, fry on olive oil... If there is no such valuable product, then it can be replaced creamy option but not margarine;
  • add frying to the broth, salt, rub with nutmeg, herbs, butter.

How to cook more hearty option, respectively, adding cereals to it, pasta, flavors? Oyster mushroom soup, canned peas, a boiled egg blows a summer mood, will surprise you with a delicate aftertaste, will saturate until lunchtime. Cooking will also take a little time:

  1. Rinse the packaging of oyster mushrooms, separate the legs. They should be cut thinner than the caps. Cut the tops of the mushrooms into slices.
  2. Onions, carrots, hats are sent to be fried in vegetable oil until golden brown. At the end, grind with dried dill, nutmeg: the spices will help preserve the mushroom aroma.
  3. Place the legs, potatoes, parsley root in a saucepan, cook until tender.
  4. Add canned peas at the very end, 5 - 6 minutes before the soup is fully cooked.
  5. Several boiled eggs cut into rings, put together with peas, add vegetable dressing there.

Serve with light toasts, croutons, lean pancakes. It is recommended to take small oyster mushrooms: the soup will cook faster. If you cook with a multicooker, then the process of boiling mushrooms will take 20 minutes. The pressure cooker will reduce it to 10 to 11 minutes. Mushrooms are very fond of greens. Escapes young garlic, dill is a generous handful of vitamins, which will not worsen the dish in any way, but, on the contrary, will only emphasize its taste, aroma, and will give unforgettable freshness.

For meat lovers

Making soup is not a problem. The main thing is to achieve satiety, taste balance, to please loved ones. The meat option will especially appeal to the male part of the population. Cooking will take a little longer:

  • separate the chicken breast from the bones, remove the skin, cut into small slices, cook over low heat. Remove foam, add salt, reduce heat. So the broth will turn out to be transparent, rich, tender;
  • cut mushrooms, fry with vegetables. Grate the carrots on a coarse grater, send part to the chicken, fry part in vegetable oil;
  • at the end of frying, pour in a few tablespoons of white wine, cover with a lid. Alcohol will disappear under the influence of high temperature, but a piquant, spicy aftertaste will remain;
  • take out the breast, fry in butter until golden brown with spices, salt, pepper;
  • put potatoes, celery in the broth, boil until cooked. Add meat pieces, mushrooms, vegetables to the soup.

Serve with a spoonful of sour cream, herbs, white bread. Chicken chowder refers to dietary meals: minimum fat and calories, maximum nutritional value, vitamins.

Heavier meats also go well with oyster mushrooms. will be appreciated by meat-eaters and lovers of hearty food. Cut a small piece of the collar into layers, season with spices, bake in foil until crisp. Separate the hats from the legs, boil in salted water, add potatoes, roots, pepper there. Fry onions, carrots, tomatoes in vegetable oil. Chop the pork, send to mushrooms, potatoes, let it boil for 10 - 11 minutes, season with frying, sprinkle with young garlic shoots. Meat baked in foil will give piquancy, fat content. The main thing is not to spoil the soup with an abundance of spices. Mushrooms must dominate the stew, otherwise the soup will have a different name.

French variations

It is the French who are considered the ancestors of various dishes with a delicate, creamy texture. An obligatory flavoring additive is salty croutons. Oyster mushroom soup was no exception. Making a creamy mushroom soup is simple:

  1. Pour 550 g of oyster mushroom caps with a liter of water, cook for 20 - 25 minutes. Remove the mushrooms, send the chopped potatoes to the broth.
  2. Onions, carrots, yellow Bell pepper fry in butter until golden brown.
  3. Fry half of the mushrooms with vegetables.
  4. A second frying pan is required for cooking cream sauce... Fry a few tablespoons of flour until creamy. Stir gently, add a glass of cream or low-fat sour cream, dilute with a piece of butter. Salt.
  5. Put the second part of the mushrooms in the resulting sauce, boil for a few minutes.
  6. Combine all the ingredients, grind with a blender, turning the ingredients into a delicate mousse.
  7. Send on slow fire. The cream should sweat, thicken. The only negative is that the mass can instantly burn, it is necessary to constantly stir the boiling mousse.
  8. To cook garlic croutons... Baton white bread chop, dry in the oven, rub the cooled slices with garlic. Break into small pieces.
  9. Bowl of finished creamy soup sprinkle with herbs, pieces of toast, season with a spoonful of sour cream.

Cook cream cheese soup from dried oyster mushrooms is also not difficult. It is only necessary to make the foundation correctly. The soup recipe is as follows:

  • soak a package of dry mushrooms in salt water;
  • boil potatoes, mash with a crush, turn into liquid mashed potatoes;
  • fry vegetables, cool;
  • Boil mushrooms separately in a little water. Do not pour out the resulting broth, it will go to dilute the mousse;
  • in a separate frying pan, melt the butter, pour in a glass of low-fat cream. Boil a little, add the first half of the mushrooms;
  • block Dutch cheese rub on a coarse fraction of a grater, attach to the cooking sauce. Cook until the cheese dissolves;
  • chop the second part of oyster mushrooms, vegetables with a blender. Send the mixture to the puree, stir. Cheese sauce boil, pour into a common saucepan, add a few teaspoons processed cheese"Amber". Let it simmer over low heat, remove, cool. Serve with croutons.

Two types of cheese turn a simple mushroom (oyster mushroom) soup into a delicious treat. The creamy texture with pieces of mushrooms, salty croutons will surely please everyone, without exception. Those who prefer a more satisfying option can be advised to make this soup with chicken broth. A heavier type of meat will not be combined with cheese, duck meat is suitable from poultry.

There are many more recipes. The principle is the same, the rest is just a matter of imagination and skillful hands of the chef. Bon Appetit!