Oyster mushroom mushroom soup - basic cooking principles
Today, oyster mushrooms can be bought all year round in any store. This is a tasty, aromatic and very healthy mushroom. Oyster mushrooms are very nutritious and are effective in lowering cholesterol levels. This mushroom can be an excellent substitute for meat.
Oyster mushroom mushroom soup has a special, delicate taste and pleasant aroma. This soup is prepared quickly and easily. It must be remembered that when cooking, the mushrooms boil down greatly, but at the same time they release juice, which makes the taste of the soup special.
Oyster mushrooms are cleaned and washed. Some cooks use only the caps of this mushroom for soup, but you can prepare mushroom soup from oyster mushrooms using the whole mushroom. Then the oyster mushrooms are chopped. Before adding mushrooms to the soup, they are fried with vegetables, or placed raw.
Root vegetables are cleaned, finely chopped and added to the soup. You can cook mushroom broth separately.
Cereals and pasta are added to the soup after the vegetables are almost ready. At the end, the soup is seasoned with spices and herbs.
Preparation:
First, let's prepare the ingredients for the soup. Peel the carrots and cut into slices 2-3 millimeters thick.
Peel the potatoes and cut into small cubes.
Peel and cut the onion. They say that to prevent your eyes from watering when cutting onions, you need to fill your mouth with cold water and not swallow until you finish cutting the onion. I tested it on myself, but for some reason it doesn’t always work...
Cut the Chinese cabbage into strips. Chinese cabbage in the soup gives it a special delicate taste.
We will also cut the white cabbage.
Wash the oyster mushrooms and cut them into small pieces, both caps and stems.
In a preheated frying pan, fry the onions in one tablespoon of sunflower oil.
Then add chopped oyster mushrooms to the onions and fry everything together for 2-3 minutes.
Add salt and spices, reduce heat, simmer covered for 5 minutes.
Boil 1.5 liters of water in a saucepan and dissolve one cube of mushroom broth in it.
Then add carrots and cook for 3 minutes.
After the carrots, we send the potatoes to cook (3 minutes).
Then add white cabbage and cook the soup for another 5 minutes.
Add Chinese cabbage, after boiling, cook for 5 minutes.
At the very end, add the fried onions and oyster mushrooms, stir the soup, add salt as needed, and cook for another 3 minutes.
Leave the finished soup for another 10 minutes on the stove turned off.
Vegetable soup with oyster mushrooms is ready! Bon appetit!
| Product | Product weight (grams) | Price per kg of product (rub) | Kcal per 100 g of product |
| Oyster mushrooms | 300 | 240 | 38 |
| Carrot | 250 | 50 | 32 |
| Potato | 300 | 40 | 80 |
| Bulb onions | 150 | 30 | 41 |
| Chinese cabbage | 150 | 60 | 12 |
| White cabbage | 250 | 30 | 27 |
| Sunflower oil | 10 | 70 | 900 |
| Water | 1500 | 0 | 0 |
| Total: (8 servings) | 2910 | 119 | 671 |
| A portion | 364 | 15 | 84 |
Oyster mushroom mushroom soup with tomatoes
Light and healthy soup is suitable for people who fast, as well as during a diet and for vegetarians.
Ingredients:
- oyster mushrooms – 300 g
- tomatoes – 3 pcs.
- potatoes – 6 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- vegetable oil
- pepper
- seasonings
- Bay leaf
- garlic – 2 cloves
- salt.
Cut the mushrooms into pieces and place in a pan of boiling water.
Cut the potatoes into cubes, fry in oil with seasonings, add to the mushrooms and cook until the potatoes are ready.
Chop the onion and carrots and also fry with the addition of seasonings. When the frying acquires a golden hue, add chopped tomatoes and simmer a little.
Chop the garlic.
Pour the roast into a pan with fully cooked potatoes and add garlic.
Boil for a few minutes.
Oyster mushroom mushroom soup with smoked meat
These delicious ingredients make a nutritious, flavorful soup with unparalleled flavor.
Ingredients:
- oyster mushrooms – 400 g
- smoked meat – 300 g
- potatoes – 10 pcs.
- onions – 2 pcs.
- carrots – 1 pc.
- processed cheese – 1 pc.
- boiled eggs – 6 pcs.
- greenery
- salt
- pepper.
Chop oyster mushrooms, onions, carrots and fry in a frying pan.
Cut the smoked beef into pieces and boil for 30 minutes.
Cut the potatoes into cubes and place in a saucepan.
We suggest you familiarize yourself with how much and how to cook and fry oyster mushrooms correctly (21 photos)?
Finely chop the eggs and herbs.
When the potatoes are ready, add the frying and chopped eggs. Boil for a few minutes. Salt, pepper and add herbs.
Add chopped processed cheese and cook, stirring, until completely dissolved.
The aromatic soup is ready.
Mushroom soup with oyster mushrooms and champignons
The soup from a minimal amount of ingredients turns out to be very tender and nutritious.
Ingredients:
- oyster mushrooms – 600 g
- champignons – 400 g
- potatoes – 3 pcs.
- pork meat – 400 g
- cream – 200 ml
- processed cheese – 1 pc.
- olive oil
- butter
- nutmeg
- salt.
https://www.youtube.com/watch?v=3dM9FquL0io
Cut the potatoes, oyster mushroom legs and champignons into fairly large pieces and place in a pan of boiling water.
Chop the oyster mushroom caps and small mushrooms and fry them in olive oil.
Cut the meat into small pieces or strips and also fry.
As soon as the potatoes are ready, grind all the contents in a blender and pour in the cream.
Cut the processed cheese into pieces and place in a saucepan.
Add fried meat and oyster mushrooms to the soup. Season with salt and nutmeg.
Serve in plates with the addition of a small piece of butter.
Oyster mushroom mushroom soup with buckwheat
Protein-rich mushrooms and buckwheat with a huge amount of microelements and vitamins make this soup super healthy. You can add a minimal amount of other vegetables to it, as these two ingredients make the soup thick and rich. A little wine will give the soup a piquant taste.
Ingredients:
- oyster mushrooms – 400 g
- buckwheat – 0.5 tbsp.
- meat or vegetable broth - 1.5 l
- onion – 1 pc.
- carrots – 1 pc.
- spinach leaves – 1 bunch
- wine - 3 tbsp. l.
- olive oil
- garlic – 2 cloves
- Bay leaf
- spices
- seasonings
- salt.
Cut mushrooms, onions and carrots into pieces and fry in oil. Pour in the wine, add chopped garlic, salt and spices.
When the mushrooms become soft, place the frying in a pan with boiling broth.
Wash the buckwheat and add to the broth. Send spinach leaves there too.
Cook until the buckwheat is ready. Serve with sour cream.
Recipe Mushroom soup with oyster mushrooms. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Mushroom soup with oyster mushrooms”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 34.4 kcal | 1684 kcal | 2% | 5.8% | 4895 g |
| Squirrels | 0.8 g | 76 g | 1.1% | 3.2% | 9500 g |
| Fats | 2.3 g | 56 g | 4.1% | 11.9% | 2435 g |
| Carbohydrates | 3 g | 219 g | 1.4% | 4.1% | 7300 g |
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 10.2% | 2857 g |
| Water | 92.7 g | 2273 g | 4.1% | 11.9% | 2452 g |
| Ash | 0.58 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 93.1 mcg | 900 mcg | 10.3% | 29.9% | 967 g |
| beta carotene | 0.57 mg | 5 mg | 11.4% | 33.1% | 877 g |
| Lutein + Zeaxanthin | 21.174 mcg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 5.8% | 5000 g |
| Vitamin B2, riboflavin | 0.053 mg | 1.8 mg | 2.9% | 8.4% | 3396 g |
| Vitamin B4, choline | 6.2 mg | 500 mg | 1.2% | 3.5% | 8065 g |
| Vitamin B5, pantothenic | 0.208 mg | 5 mg | 4.2% | 12.2% | 2404 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 8.7% | 3333 g |
| Vitamin B9, folates | 6.829 mcg | 400 mcg | 1.7% | 4.9% | 5857 g |
| Vitamin C, ascorbic acid | 1.94 mg | 90 mg | 2.2% | 6.4% | 4639 g |
| Vitamin D, calciferol | 0.086 mcg | 10 mcg | 0.9% | 2.6% | 11628 g |
| Vitamin D2, ergocalciferol | 0.086 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.995 mg | 15 mg | 6.6% | 19.2% | 1508 g |
| gamma tocopherol | 0.002 mg | ~ | |||
| Vitamin H, biotin | 0.077 mcg | 50 mcg | 0.2% | 0.6% | 64935 g |
| Vitamin K, phylloquinone | 6.8 mcg | 120 mcg | 5.7% | 16.6% | 1765 g |
| Vitamin RR, NE | 0.8401 mg | 20 mg | 4.2% | 12.2% | 2381 g |
| Niacin | 0.14 mg | ~ | |||
| Betaine | 1.486 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 121.94 mg | 2500 mg | 4.9% | 14.2% | 2050 g |
| Calcium, Ca | 9.08 mg | 1000 mg | 0.9% | 2.6% | 11013 g |
| Magnesium, Mg | 7.7 mg | 400 mg | 1.9% | 5.5% | 5195 g |
| Sodium, Na | 90.72 mg | 1300 mg | 7% | 20.3% | 1433 g |
| Sera, S | 6.02 mg | 1000 mg | 0.6% | 1.7% | 16611 g |
| Phosphorus, Ph | 26.2 mg | 800 mg | 3.3% | 9.6% | 3053 g |
| Chlorine, Cl | 135.18 mg | 2300 mg | 5.9% | 17.2% | 1701 g |
| Microelements | |||||
| Aluminium, Al | 106.2 mcg | ~ | |||
| Bor, B | 18.7 mcg | ~ | |||
| Vanadium, V | 12.65 mcg | ~ | |||
| Iron, Fe | 0.351 mg | 18 mg | 2% | 5.8% | 5128 g |
| Yod, I | 0.56 mcg | 150 mcg | 0.4% | 1.2% | 26786 g |
| Cobalt, Co | 0.681 mcg | 10 mcg | 6.8% | 19.8% | 1468 g |
| Lithium, Li | 6.82 mcg | ~ | |||
| Manganese, Mn | 0.0552 mg | 2 mg | 2.8% | 8.1% | 3623 g |
| Copper, Cu | 56.64 mcg | 1000 mcg | 5.7% | 16.6% | 1766 |
| Molybdenum, Mo | 0.917 mcg | 70 mcg | 1.3% | 3.8% | 7634 g |
| Nickel, Ni | 0.559 mcg | ~ | |||
| Rubidium, Rb | 63.8 mcg | ~ | |||
| Selenium, Se | 0.457 mcg | 55 mcg | 0.8% | 2.3% | 12035 g |
| Fluorine, F | 54 mcg | 4000 mcg | 1.4% | 4.1% | 7407 g |
| Chromium, Cr | 0.94 mcg | 50 mcg | 1.9% | 5.5% | 5319 g |
| Zinc, Zn | 0.1864 mg | 12 mg | 1.6% | 4.7% | 6438 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.224 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Glucose (dextrose) | 0.363 g | ~ | |||
| Sucrose | 0.507 g | ~ | |||
| Fructose | 0.109 g | ~ | |||
| Essential amino acids | 0.089 g | ~ | |||
| Arginine* | 0.045 g | ~ | |||
| Valin | 0.041 g | ~ | |||
| Histidine* | 0.014 g | ~ | |||
| Isoleucine | 0.027 g | ~ | |||
| Leucine | 0.039 g | ~ | |||
| Lysine | 0.034 g | ~ | |||
| Methionine | 0.009 g | ~ | |||
| Methionine + Cysteine | 0.006 g | ~ | |||
| Threonine | 0.03 g | ~ | |||
| Tryptophan | 0.009 g | ~ | |||
| Phenylalanine | 0.027 g | ~ | |||
| Phenylalanine+Tyrosine | 0.022 g | ~ | |||
| Nonessential amino acids | 0.157 g | ~ | |||
| Alanin | 0.044 g | ~ | |||
| Aspartic acid | 0.072 g | ~ | |||
| Glycine | 0.029 g | ~ | |||
| Glutamic acid | 0.128 g | ~ | |||
| Proline | 0.017 g | ~ | |||
| Serin | 0.031 g | ~ | |||
| Tyrosine | 0.021 g | ~ | |||
| Cysteine | 0.007 g | ~ | |||
| Sterols (sterols) | |||||
| Phytosterols | 0.019 mg | ~ | |||
| Campesterol | 0.123 mg | ~ | |||
| beta sitosterol | 4.327 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.3 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.149 g | ~ | |||
| 18:0 Stearic | 0.09 g | ~ | |||
| 20:0 Arakhinovaya | 0.006 g | ~ | |||
| 22:0 Begenovaya | 0.015 g | ~ | |||
| Monounsaturated fatty acids | 0.534 g | min 16.8 g | 3.2% | 9.3% | |
| 18:1 Oleic (omega-9) | 0.531 g | ~ | |||
| Polyunsaturated fatty acids | 1.318 g | from 11.2 to 20.6 g | 11.8% | 34.3% | |
| 18:2 Linolevaya | 1.318 g | ~ | |||
| 18:3 Linolenic | 0.007 g | ~ |
The energy value of Mushroom soup with oyster mushrooms is 34.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Mushroom soup with oyster mushrooms and beans
Every housewife should know the recipe for this soup. It is incredibly tasty, satisfying and rich. No one will go hungry with this dish!
Ingredients:
- oyster mushrooms – 400 g
- canned white beans – 1 b.
- meat broth – 2.5 l
- potatoes – 3 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- butter – 70 g
- parsley
- pepper
- salt.
Cut the oyster mushrooms into slices. Chop the onion.
Place butter in a saucepan and fry onions and oyster mushrooms.
Pour in the meat broth and cook for 10 minutes.
We suggest you familiarize yourself with How to pickle oyster mushrooms at home for the winter (24 photos)?
Cut potatoes and carrots into small cubes and place in a saucepan.
When the potatoes are ready, add the canned beans.
Salt, add pepper and chopped parsley.
Serve with sour cream.
Cons of mushrooms
Refusal of heat treatment is impossible. This procedure is mandatory because oyster mushrooms contain chitin, a substance that is not absorbed by the human body. It is the effect of high temperatures that allows this component to be removed from crushed mushrooms.
Cooked oyster mushrooms taste like porcini mushrooms and russula, and smell like rye bread. Disadvantages include fragility , which negatively affects transportability. Penetrating into the lungs, oyster mushroom spores can lead to the development of an allergic reaction, which is especially important for people prone to allergies.
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