Mushroom soup with oyster mushroom puree. How to cook oyster mushroom mushroom soup: options

Ingredients

oyster mushrooms - 500 g;
onion- 2 pcs.;
thyme - 3 sprigs;
rosemary - 1 sprig;
cognac - 1 tbsp. l.;
olive oil - 3 tbsp. l.;
salt, pepper - to taste;
cream - 100 ml;
chicken bouillon- 2 cups;
green onions - to taste;

Cooking method

Cut off the stems of the oyster mushrooms and boil them in chicken broth, covered, for 1 hour. While the mushroom stems are cooking, their caps should be finely chopped.
Cut the onion, chop it and fry it on olive oil until transparent, then add to the pan mushroom caps and continue cooking until the excess liquid has evaporated from the pan.
Add thyme and rosemary to the pan along with the mushrooms. As soon as the excess moisture has evaporated, pour cognac into the pan and now wait until it evaporates. As soon as there is no cognac left in the pan, remove it from the heat.
We catch it from the broth mushroom stems and grind them using a blender or meat grinder. Add the mushroom caps and stems to the broth along with the cream and chopped green onions.

Bon appetit!

Oyster mushroom soup with cream

Ingredients

oyster mushrooms - 500 gr.; (boil 2/3 of all mushrooms, fry 1/3);
potatoes - 2 pcs.;
water - 1.5 l;
onions - 1 pc.;
cream 22% fat - 400 ml;
butter - 20 gr.;
flour - 2 tbsp. l.;
salt - to taste;
black pepper - to taste;

Cooking method

Peel the potatoes and cook with two-thirds of the oyster mushrooms until the potatoes are ready.
Separate the potatoes with oyster mushrooms from the broth and puree using a blender. Pour out a quarter cup of the broth; you will need this part later. Then combine the puree from the blender with the remaining broth again.
Peel the onion and chop finely. On butter fry the rest of the oyster mushrooms along with the onion (until golden brown).
Add mushrooms fried with onions to the resulting puree soup. Bring all this back to a boil and cook over low heat.
In the previously reserved small amount of broth, stir well two tablespoons of flour and cream. Pour it all into the boiling soup. Add salt and pepper to taste. And after that, stirring, cook the soup for another ten minutes.

Bon appetit!

Oyster mushroom available all year round, the first and second courses from it are prepared very quickly (only 15-20 minutes), they turn out tasty and aromatic. In addition, these mushrooms are universal dietary product, providing a feeling of fullness for a long time. Oyster mushrooms (also called “oyster mushrooms”) can be salted, pickled, dried and frozen, fried and stewed, in pies and soups.

We will talk about how to make oyster mushroom soup in this article. Before preparing oyster mushroom soup, fresh mushrooms you just need to clean it of dirt, cut off the ends of the legs, rinse in cold running water and cut into pieces.

Let's start from the very beginning simple recipe and let's cook regular soup mushroom from oyster mushrooms.

Ingredients:

350 g. fresh mushrooms oyster mushroom;
1 tbsp. vegetable oil;
1 onion;
1-2 carrots;
500 g potatoes;
1 l. water;
black peppercorns;
Bay leaf;
salt.

How to cook:

Simmer the prepared mushrooms in vegetable oil for 10-15 minutes. Add finely chopped onions and carrots, simmer everything together for a few minutes.
Pour in boiled water, add diced potatoes, salt, black pepper, bay leaf and cook until the potatoes are done. Mushroom soup is ready!

Oyster mushroom soup

The oyster mushroom puree soup turns out to be very tender and tasty; to prepare it you will need:

Ingredients:

500 g mushrooms;
1.5 l. water;
2 pcs. potatoes;
1 onion;
20 g butter;
400 ml cream 22% fat;
2 tbsp. flour;
black pepper;
salt.

How to cook:

Set aside a third of the prepared mushrooms, and boil the rest with peeled and chopped potatoes in boiling water. Strain the broth, grind the mushrooms and potatoes in a blender and return to the broth.
Fry the remaining mushrooms together with finely chopped onions in butter, put in soup and simmer over low heat.
Separately, dilute the flour in a small amount of broth, mix thoroughly with the cream and pour the resulting mixture into the soup, stirring.
Add spices, salt and cook the soup for another 10 minutes.
Serve oyster mushroom soup hot, with oyster croutons. white bread. There are many recipes for mushroom soups, we suggest preparing one more mushroom soup- oyster mushroom and cauliflower puree:

Mushroom soup with oyster mushrooms and cauliflower

Ingredients:

500 g potatoes;
400 g cauliflower;
500 g oyster mushrooms;
1 onion;
3 cloves of garlic;
50 g butter;
4 glasses of milk;
vegetable oil;
greenery;
salt.

Cooking process

Peeled, chopped potatoes and cauliflower Boil in boiling salted water until tender, drain.
Separate some of the boiled cauliflower, and place the rest of the cabbage and potatoes into a saucepan.
Fry finely chopped mushrooms and onions in vegetable oil. Combine some of the fried mushrooms with the reserved cauliflower, and add the rest to the pan with the potatoes and cabbage.
Also add chopped garlic, salt, butter, hot milk to the pan and chop with a mixer.
Add the reserved cabbage and mushrooms to the soup and cook everything together for 5 minutes.
Serve hot cream soup, sprinkled with chopped herbs. Various oyster mushroom cream soups have also gained great popularity; try preparing one of them according to a French recipe:

Cream of mushroom soup

Ingredients:

600 g oyster mushrooms;
1 leek (white part);
2 shallots;
1 tsp butter;
50 g rice;
1 l. chicken broth;
100 ml sour cream;
parsley or chervil;
black pepper;
salt.

How to prepare cream of mushroom soup:

Peel, rinse and chop the leeks and shallots.
Fry the shallots in butter until transparent, add prepared mushrooms, black pepper, salt, stir and cook for 5 minutes over medium heat, covered.
3-4 tbsp. Set aside the fried mushrooms for serving.
Add chopped leeks to the remaining mushrooms and onions and cook, stirring, over low heat for 3-4 minutes. Add the rinsed rice and broth, bring to a boil, then reduce heat, cover and simmer for 25 minutes.
Remove the soup from the heat, cool slightly, puree in a blender, then rub through a sieve and return to the pan. Now add sour cream, stir, add salt or pepper if necessary.
When serving hot creamy oyster mushroom soup, add fried whole mushrooms and sprinkle with chopped parsley. Next recipe You will definitely like this soup with oyster mushrooms:

Oyster mushroom soup with homemade noodles

Soup ingredients:

3 l. water;
1 kg. oyster mushroom;
1 carrot;
4 things. potatoes;
black pepper;
salt;
mushroom powder;
dill.

For refueling:

1 carrot;
1 onion;
1 pickle;
30 g butter;

For homemade noodles:

2/3 cup flour;
2 eggs;
salt.

Cooking process:

Peel, rinse and separate the stems from the caps of fresh mushrooms. Place mushroom stems and very large caps in a saucepan, pour cold water, boil, remove the foam, add 1 whole carrot and leave the broth to simmer under the lid over low heat for 25-30 minutes.
Prepare a dough from all the ingredients for the noodles, cut into ribbons and dry the noodles (you can do it for a short time in the oven).
Strain the broth, add the remaining diced mushrooms and potatoes, bring to a boil and cook for 15 minutes, while you still have time to prepare the dressing.
Sauté finely chopped onions in butter until translucent, then add grated carrots and pickled cucumber. Fry the vegetables until the carrots are soft.
Add the dressing to the soup when the potatoes are already cooked, bring to a boil, add salt to taste.
Add homemade noodles, after 5-7 minutes, season the soup with dry mushroom powder (from porcini mushroom), black pepper and chopped dill.
Let the finished soup sit for 10-15 minutes before serving. We wish everyone bon appetit!

Puree soups have long been a part of our lives: they are often prepared for babies when introducing complementary foods, or when they don’t like regular dishes.

However, oyster mushroom puree soup with cream will appeal to both capricious non-wives and adults: it will become a decoration for both everyday and festive table. Creamy ingredient enhances the inconspicuous taste and aroma of these mushrooms, and gives the soup consistency maximum tenderness.

Subtleties of preparing puree soups with mushrooms

Preparing puree soup is not very different from preparing cream soups: the products are boiled, crushed, thickened with flour or liquefied with cream. They are finished cooking and served, usually garnished with chopped greens. spoil this dish It’s difficult, but some housewives still manage to do it, so it’s better to learn some of the intricacies of cooking.

Rules for cooking puree soups

We clean the oyster mushrooms dry, without filling them with water, then quickly rinse and dry.
When done slowly and keeping the mushrooms in water for a long time, they swell and the soup turns out watery.
We do not use very dark and old oyster mushrooms for preparing soups: they will turn out “rubbery”.
For maximum tenderness ready-made dish We cook it only from the caps: the legs are a bit harsh.
To purchase puree soup creamy taste and smoothness, add grated cheese or cream at the last stage of cooking. At that time vegetable ingredients already boiled and chopped.
Immediately bring the contents of the pan to a boil to prevent rapid souring, and consume it in one go, without leaving it for the evening or tomorrow.
To give the dish greater thickness if, for example, it has become watery due to improper processing of oyster mushrooms, we use white flour. Fry it in a dry frying pan or butter, and gradually add liquid in the form of cream, milk or broth, constantly stirring the contents with a whisk to avoid the appearance of lumps.

If there are still lumps, filter the flour sauce using a strainer and proceed to further cooking according to the recipe.

Recipe for classic oyster mushroom soup with cream

Ingredients

Oyster mushroom caps – 400 g;
Onions – 300 g;
Potatoes – 500 g;
Cream – 120 ml;

Garlic cloves – 5 pcs.;
White flour – 20 g;
Chicken broth – 1.5 l;
Butter – 20 g.

You will also need a little olive (other vegetable) oil, any ground pepper and salt.

The recipe for making oyster mushroom puree soup can be done even by a novice housewife who wants to surprise her husband with some delicacy. The main thing is to follow the cooking rules and strictly follow step by step instructions cooking tender fragrant soup:

Peel the onion and cut into rings.
Wash, dry and cut the mushroom caps into pieces.
Peel and crush or finely chop the garlic cloves.
Peel the potatoes, wash and cut into small cubes.
Place a pan on the fire with oil covering the bottom and fry the onion slices on it until it turns golden.
Add oyster mushrooms with garlic and fry.
Add potato cubes and brown them.
Pour in the chicken broth, bring to a boil and cook until soft.
Melt the butter in a frying pan, fry the flour and, stirring the contents thoroughly, gradually pour in a ladle of broth.
Grind the mixture of vegetables and oyster mushrooms in a blender, mix with flour sauce and cook for 5 minutes.
Add cream, salt, pepper, stir and, after bringing to a boil, turn off.

Pour the soup into bowls and serve, if desired, garnish with chopped cilantro, dill, onions, etc. If the soup turns out to be too thick, you can add more cream.

Oyster mushroom puree soup with cream can be cooked at any time of the year, adding this aromatic and delicate dish variety in the usual diet. As an addition to the soup, sour cream, white and white croutons are served. rye bread, greens and snacks like “Kiriesheki”, the main thing is that they have cheese or mushroom taste.

Bon appetit!

Puree soup is a thick pureed soup made from pureed vegetables, cereals, meat or fish. Puree soup always differs from other soups in its pronounced taste and is very easily absorbed by the body.

Cream soup is often prepared for those who need dietary food, or for children. In Europe, cream soups are generally very common, but now cream soup has become fashionable here too, and it is often ordered in restaurants or simply prepared for a family dinner.

Preparing puree soup is very simple: boil all the ingredients until tender, and then puree in a blender or food processor. This puree soup turns out very tender, light and tasty.

To prepare oyster mushroom puree mushroom soup, you will need:

butter – 2 tbsp. l.
sunflower oil – 1 tbsp. l.
wheat flour – 1.5 tbsp. l.
oyster mushrooms – 5 pcs.
Shiitake mushrooms – 5 pcs.
champignon mushrooms – 4 pcs.
onions – 0.5 pcs.
garlic cloves – 4 pcs.
Italian seasoning – 2 tsp.
salt - to taste
ground black pepper - to taste
vegetable broth – 600 ml
almond milk – 2 tbsp.

How to make mushroom soup from oyster mushrooms:

1. Peel the oyster mushrooms, cut off the edges of the stems, wash and cut into pieces.
2. Peel, wash and dice the onion.
3. Peel the garlic, wash, crush with a knife and chop finely.
4. Place a saucepan on the stove, put butter in it and add flour, mix well until smooth, fry until golden brown.
5. Peel the champignons, wash and cut into pieces.
6. Pour the champignons into a saucepan with flour and sauté, then add the onion and garlic and simmer until soft. Add oyster mushrooms and also simmer along with the champignons.
7. Meanwhile, peel, wash and cut the shiitake into pieces.
8. Pour the broth into the pan and almond milk, bring to a boil and remove from heat, puree using a blender. Place a frying pan on the stove, add oil and add shiitake mushrooms, fry until golden brown.
9. Then return the pan with cream of mushroom soup on the stove, add the fried shiitakes to the pan, stir. Season the soup with pepper and salt to taste, bring the soup to a boil, stirring constantly with a whisk.
10. Cook the soup, whisking, for 5 minutes.
11. Remove the soup from the stove. Pour into plates and serve.

Bon appetit and ease in your kitchen!

Cream is nutritious milk product which gives any dish refined taste and aroma.

This product is added not only to desserts, but also to first courses.

Cream soups add great variety to your menu and table.

In this article we will talk in great detail about the varieties of cream soup, in addition, we will tell you in detail how to prepare each of the dishes.

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Puree soup is thick soup from pureed ingredients. They come in fish, meat, vegetables, and...

From vegetables, popular soups are from, or, with.

Very often, cream is added to puree soups for calorie content and taste. This soup has a lot of benefits.

Cream soup is quick and easy to prepare.
Easily digestible due to the fact that they are pureed.
Stimulates digestion.
Perfectly suitable for dietary nutrition.
Envelops the walls of the stomach without causing heartburn.
Regulate water-salt balance.
Suitable for both children and adults.

But there are also disadvantages:

during heat treatment useful material decrease by 78%;
soups based meat broths are perceived more difficult.

In general, puree soups have no contraindications. They are much healthier than regular ones.

Dish review

Creamy soup is easy to prepare. The process takes approximately forty minutes. The peculiarity of this soup is that the preparation is based on chicken broth.

Energy value:

calorie content - 399 kcal;
proteins - 25.3 g;
fats - 22.1 g;
carbohydrates - 24.3 g.

Main ingredients:

poultry broth - 0.5 l;
carrots - 1 pc.;
onion - 1 pc.;
spices - to taste;
sunflower oil - 35 ml;
Philadelphia cheese - 35 gr.;
cream - 350 ml.

Additional:

croutons - 80 gr.

The cooking process is as follows.

Wash the onions and carrots. Finely chop the onion, grate the carrots on a fine grater.
Fry in vegetable oil.
After 7 minutes, add cheese to the pan and stir.
Place the fry into the boiling broth and add spices.
After 6 minutes, grind the contents of the pan in a blender. Pour in the cream and stir until smooth.
Pour into soup bowls.
Decorate with crackers.

Varieties of cooking recipes

Now let's look at the varieties of puree soups, the main component of which is cream.

Main ingredients:

potatoes - 550 gr;
onion - 1 head;
water - 0.5 l;
carrots - 1 pc.;
cream - 200 ml;
chanterelle mushrooms - 250 gr;
butter - 23 g;
spices - to taste.

Additional:

crackers - to taste;
green onion - 3 arrows.

Cooking process:

Finely chop the onion. Peel the remaining vegetables, cut into cubes and place in a bowl of cold water.
Heat oil in a saucepan and sauté onion in it.
After 5 minutes, add carrots and potatoes to the vegetables. Add a little water, simmer for 16 minutes.
Lightly grind the contents of the pan in a blender without water.
Transfer the puree into a saucepan.
Finely chop the mushrooms and fry them sunflower oil until half cooked.
Add to the pan. Boil for 15 minutes.
Grind the contents of the pan in a blender, adding cream.
Pour the pureed soup into bowls.
Finely chop the onion. Sprinkle each serving with the addition of croutons.

Watch a useful video on making chanterelle puree soup:

Main ingredients:

poultry broth - 1 l;
potatoes - 0.5 kg;
onion - 1 pc.;
leeks - 9 stalks;
cream - 190 ml;
butter - 85 g;
flour - 30 g;
egg (yolk) - 1 pc.;
spices - to taste.

Additional:

parsley - 2 branches.

Cooking process

Wash, peel, cut small cubes potato.
Cut the onion into half rings and sauté in butter for about 12 minutes.
Pour 0.4 liters of broth into the pan, add onions and potatoes. Simmer over low heat until the root vegetable is half cooked.
Heat the flour in a dry frying pan for 4 minutes, stirring regularly.
Mix the flour with the rest of the broth, constantly stirring the mixture.
Finely chop the leek and sauté in butter for 18 minutes.
Resume cooking potatoes and onions until full readiness potatoes.
Blend vegetables in a blender.
Add the mixture of flour and broth, blend with a blender again.
Place the pan with the contents on the fire and bring to a boil.
Beat the raw yolk and pour into the warm cream. Keep on fire until the mixture thickens. It's called lezyen.
Add lezyen to the puree soup. Beat with a blender.
Pour the pureed soup into soup bowls.
Garnish with parsley.

Preparation onion soup puree is shown in the video:

Main ingredients:

Additional:

parsley - 2 branches;
dill - 3 branches.

Preparation:

Wash honey mushrooms, cut them, cook in salted water for 22 minutes.
Wash the potatoes, peel them, cut them into small cubes, and boil them in salted water.
Wash the onion, chop, sauté in butter until transparent.
Add honey mushrooms, simmer for 15 minutes.
Grind the finished potatoes and mushrooms in a blender.
Pour the puree into the potato water, stir, bring to a boil, turn off the heat.
Pour in the cream and beat with a blender.
Pour honey mushroom puree soup into soup bowls.
Finely chop the dill, parsley, and tear into leaves.
Garnish each serving with herbs.

Oyster mushroom puree soup with cream is very easy to prepare, as is chanterelle and honey mushroom soup.

Main ingredients:

oyster mushrooms - 0.5 kg;
potatoes - 2 pcs.;
water - 1.5 l;
onion - 1 head;
cream - 400 ml;
butter - 25 g;
flour - 40 g;
spices - to taste.

Additional:

sour cream - 70 gr;
parsley - 3 types.

Cooking process

Wash, peel, cut into cubes the potatoes and ⅔ oyster mushrooms.
Boil everything together in salted water.
Semi-cooked potatoes and boiled mushrooms remove from water, grind in a blender.
Finely chop the onion and fry in oil along with the remaining oyster mushrooms. Chop them finely first.
Stir flour and cream in the water from potatoes and oyster mushrooms.
Add chopped potatoes and mushrooms to this liquid, bringing to a boil.
Beat the contents with a blender and pour into soup bowls.
Decorate fried chanterelles, sour cream and parsley.

Important: For sauces, flour is pre-fried in a dry frying pan until yellow color. This is done so that it does not clump in the liquid.

Main ingredients:

Brussels sprouts - 0.5 kg;
onion - 1 large piece;
potatoes - 200 gr;
cream - 150 ml;
butter - 30 g;
spices - to taste;
nutmeg - 1 pinch.

Additional:

boiled eggs - 2 pcs.;
white bread croutons - 2 handfuls.

Cooking process

Rinse the onion thoroughly with water, chop and saute in butter in a deep saucepan.
Wash the Brussels sprouts and cut each head in half. Potatoes, rinse, peel, cut into cubes.
Pour 1 liter into the pan with onions hot water, potatoes, Brussels sprouts.
Boil. Grind the contents of the pan, except for the liquid, in a blender.
Pour the cream and a little liquid from the vegetables into the mixture. Beat with a blender.
Pour into soup cups.
Garnish each serving with half an egg and herbs.

Here is a video on how to make Brussels sprouts soup:

When to add cream to pureed soup? It is recommended to add cream at the end of cooking. The fact is that when boiling, the consistency clumps. This makes the soup less attractive appearance and taste.

It is recommended to cut the main ingredients into equal slices to ensure uniform cooking of each product.

Professional chefs grind ingredients not only in a blender, but also through a sieve. The double grinding process makes the soup puree more homogeneous, airy and tender.

How can you replace cream in pureed soup? If cream is too fatty a product for the body, then it can be replaced with milk or sour cream. The milk is thickened with toasted flour until smooth.

And if you don’t have cream on hand, then butter is an excellent alternative.

Puree soups are served a little differently from classic soups:

served in broth, soup cups, bowls or deep plates.
You can garnish a portion with crackers or place them in a small bowl next to the dishes.
Soft and processed cheeses will be a decoration and add to the dish spicy taste. You need to grate the cheese first.
Greens are an invariable attribute of any dishes. Puree soups decorated with herbs are appetizing.
Light salads seasoned with vegetable oil go well with pureed soups.
A boiled egg will make the soup more nutritious.
A piece of lemon will slightly reduce the fat content and help the product to be more easily absorbed.
Instead of bread, croutons are great.

Important: Puree soups are served slightly cool, about 15-20 degrees.

Grated soups are an easily digestible product that has an excellent and refined taste. Additional serving will not only decorate the dish, but also add a piquant taste. Take note of the recipe very much delicious soup puree with , as well as .

Creamy potato soups can be served at diet table people with gastrointestinal problems. And for small children, this is a delicacy that they will eat with pleasure. Now you know how to cook creamy soups puree. Make your loved ones happy and bon appetit!

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