Oyster mushroom soup recipe. Step-by-step recipe for making oyster mushroom soup Oyster mushroom soup recipe in a multicooker Redmond

02.08.202327.05.2017

1) Peel the thin skin of the carrots. To do this, I use steel wool to wash pans. Cut into half-moons into slices and pour into the multicooker bowl.

2) Peel the onions (2 medium pieces) and wash them in cold water, rinse the knife too, so that your eyes don’t water when cutting. Otherwise, it secretes juice that makes everyone cry, even men)). We cut it into large squares and place it in the MV.

3) Coarsely chop the pre-peeled potatoes; I took three large ones - it turned out just right. We send it to the rest of the vegetables.

4) Chop the well-washed oyster mushrooms with a sharp knife and pour them out to cook. In the multicooker, set the standard “Soup” mode for 1 hour, cover with a lid and go about your business.

Leave the mushroom soup to cook in the slow cooker until the signal indicates the end of the process. Five minutes before the end of cooking, grate melted cheese (2 pieces) on a coarse grater directly into the multicooker bowl. Let it melt a little and give it an incredible taste and aroma of cream and milky tenderness.

I recommend serving oyster mushroom soup with a good spoonful of sour cream and sprinkling dill or other herbs on top.

Cut all the vegetables into large pieces, like bachelor's dinner option. This way we emphasize that it was prepared by a man. But if you are henpecked and want to please the lady, then grate everything and let her enjoy the small floating, barely noticeable cubes.

The recipe for “mushroom soup in a multicooker” was prepared in a Redmond multicooker with a power of 860 W, model RMS-M90, on the “Soup” program.

Now you have learned my secret on how to properly cook mushroom soup in a slow cooker. Tell me about your tricks - surely every housewife has her own twist or addition that will make the soup even tastier!

In order for the mushroom soup to have a thick consistency, you need to add cereal. My choice is Barley cereal.

Rinse the pearl barley under the tap until the water is clear. Grease the multicooker bowl with a piece of cold butter (as when cooking porridge/cereals), then pour the washed cereal and clean cold water into the bowl in a ratio of 1:2 (cereal:water).

Place the bowl in the multicooker, close the lid, plug in, select the “Grains” program in the menu and set the cooking time to 10 minutes.

Wash the potatoes, peel and cut into small cubes. Rinse the oyster mushrooms under waste water, remove the general hard base (if any), cut large mushrooms, leave small ones whole.

When the signal sounds that the 10-minute cooking of the cereal is complete, open the lid, pour 1.5 - 2 liters of hot (boiled water) into the bowl of barley, throw in the peeled onion and pour in the chopped potatoes. Set the “Soup” mode/program for 40 minutes.

Cook potatoes and cereal for 20-30 minutes until almost done. 10 minutes before the end of the “Soup” program, open the multicooker lid, remove the boiled onion, add chopped oyster mushrooms, dry mushroom seasoning, bay leaf and peppercorns.

Important: 10 minutes are enough to cook oyster mushrooms, but if the mushrooms are overcooked, they will become tough.

Finely chop the green onions and fresh dill and add them to the multicooker bowl immediately after the signal that the “Soup” program has ended. Keep the finished mushroom soup with barley on the heat for another 10-15 minutes. Before serving, check for salt and add salt if necessary.

Pour the prepared mushroom soup with oyster mushrooms and pearl barley into portions and serve.

Thick and aromatic mushroom soup prepared in a slow cooker, season with sour cream, sprinkle with fresh dill and, if desired, freshly ground pepper. Additionally, serve chopped onions and green onions, fresh bread. Enjoy your meal!

Mushroom soup with oyster mushrooms in a slow cooker was prepared by Eva Adamova

Lately I have become a big fan of mushroom dishes. Mushrooms are a very tasty and healthy product that is rich in proteins. I really like mushroom soups. I have tried a huge number of different mushroom pickers. Many of them were very tasty, but what I remember most was the mushroom soup made from fresh oyster mushrooms, cooked in a slow cooker.

This fresh oyster mushroom soup in a slow cooker simply captivated me. Its taste was simply incomparable. Milk can be replaced with cream, then the soup will acquire a delicate creamy taste. The soup turned out rich, tasty, tender, nutritious and incredibly aromatic. You can also make mushroom puree from oyster mushrooms.

In addition, oyster mushrooms are inexpensive mushrooms, so the soup turns out to be very budget-friendly and economical. Moreover, these mushrooms do not contain harmful substances and therefore do not need to be boiled for a long time. The mushroom bowl looks so beautiful and appetizing that it can be prepared for any celebration. At the same time, you will pleasantly surprise your guests with a delicious mushroom soup. I hope that I have convinced you that you should definitely try making mushroom soup with oyster mushrooms in your slow cooker.

A little later, when the rest of the mushrooms go: porcini, boletus, boletus, chanterelles and others, you can cook a delicious one in a slow cooker. You can fry or stew any mushrooms in sour cream.

Ingredients for mushroom soup

Onions (large) – 1 piece
Oyster mushrooms – 200 gr.
Potatoes (large) – 1 piece
Carrot – 1 piece
Milk (fat content 3.2%) or cream – 600 ml
Water – 800 ml
Wheat flour – 1 tablespoon (not heaped)
Salt and a pinch of ground black pepper
Olive oil – for frying
Greenery

1. Cut the onion into small pieces.

2. Grate fresh carrots on a coarse grater.

3. Peel the potatoes and cut them into small cubes.

4. Pour olive oil into the pan. It can be completely replaced with vegetable one. Place onions, potatoes and carrots in a pan. On the multicooker, set the “Baking” mode. Fry the vegetables for 20 minutes.

5. Wash the mushrooms very well in warm water. Then soak them for 20 minutes in cold water. Cut the oyster mushrooms into small pieces.

6. Place the mushrooms in the pan with the fried vegetables. Fry everything together on the “Baking” mode for another 5-10 minutes.

7. Pour warm water into the pan.

8. Then add milk or cream. Add salt and pepper to taste. Mushrooms absorb salt very strongly and therefore the soup needs to be well salted. On the multicooker, set the “Steam” mode. We set the time to 25 minutes. 4 minutes before the end of cooking, we add one tablespoon of wheat flour to the soup. Cook the soup until the end of the mode.

Divide the soup into bowls and sprinkle with chopped herbs. In my recipe I use green onions and dill. Cilantro also goes well with this soup. Now you can enjoy the wonderful taste of this soup. Bon appetit!

Bright mushroom soup from oyster mushrooms has a rich taste and such extraordinary satiety that there is no need to even put meat in it. However, despite the simplicity of the name, to make the first dish even more aromatic and appetizing, it is worth learning some secrets of its preparation.

Before preparing mushroom soup from oyster mushrooms, you should purchase the mushrooms themselves (200 g).

You should choose a product that is clean and without an unpleasant odor.

You should also stock up on:

onion;
carrots;
a clove of garlic;
a couple of potato tubers;
favorite greens;
½ glass of vegetable oil;
1 liter of water;
salt, spices.

Stages of creating the first dish:

Oyster mushrooms are washed, separated into individual mushrooms, from which the hard bases are cut off.
The onion is finely chopped and the carrot is grated.
The garlic is pounding.
Mushrooms and vegetables are sent to a frying pan with heated oil, where they are fried for up to 10 minutes until they turn brown.
Potato straws are placed in water brought to a boil and boiled for no more than 10 minutes.
After the specified time, frying is added to the potatoes.
After 10 minutes, the soup is salted and seasoned.
After 5 minutes, the stove turns off, and the dish is kept under the lid for another 15 minutes.
In bowls, the rich soup is chopped with herbs.

Cooking with vermicelli

Thanks to the industrial production of mushrooms, the cultivation of which lasts all year round, you can enjoy mushroom soup not only in the autumn.

It is enough to prepare:

350 g mushrooms;
3 potato tubers;
150 g vermicelli;
onion;
small carrot;
15 ml sunflower oil;
2 eggs;
salt, herbs, spices.

Cooking method:

The eggs are hard-boiled.
A pan of water is placed on the stove.
After the liquid boils, salt, spices and potatoes cut into small cubes are sent into the container.
Onion pieces are fried in a frying pan, to which carrot shavings are added after they become transparent.
When the carrots give the onions color, mushroom slices are added to the vegetable mass for literally 1 minute.
The frying is placed in a pan with almost cooked potatoes.
At the same time, vermicelli is added to the soup.
After boiling, the dish simmers for 4 minutes under a closed lid, and then crushed with herbs and poured into plates, where it is decorated with pieces of eggs.

With processed cheese

Mushroom soup with processed cheese is a tender and light first course, which becomes even more aromatic and appetizing an hour after cooking.

To complete the recipe you need:

bulb;
1 PC. bell pepper;
4 potato tubers;
a stack of vegetable oil;
1 liter of water;
1 processed cheese;
salt and spices.

Stages of creating a first dish with processed cheese:

Prepare small cubes from onions, slices from mushrooms, and slices from peppers.
Onions and mushrooms are sautéed in a frying pan with butter until the liquid evaporates.
Potatoes are cut into cubes, which are poured with boiling water, which allows them to cook faster.
When the potato pieces are almost ready, frying and pepper are added to the soup.
After 2 minutes, add the grated cheese into the pan with constant stirring, which will prevent it from sinking to the bottom and burning.
The first dish is salted, seasoned and infused on the stove turned off for 30 - 60 minutes.

Mushroom soup with oyster mushrooms

Oyster mushroom is a nutritious food that can satisfy your hunger without adding extra calories.

To diversify your diet with a gentle puree soup, you need to prepare:

300 g oyster mushrooms;
4 potatoes;
2 onions;
15 ml fat sour cream;
a piece of butter;
a bunch of cilantro;
ground pepper, salt.

In the process of making soup:

Mushroom “clusters” are divided into individual mushrooms, which are boiled in salted water.
The broth is strained, and the hard bases of the mushrooms are cut off.
Potatoes are cut into slices, which are boiled until tender.
The onions and mushrooms are chopped and then fried until golden brown in butter.
Potatoes and frying are ground in a saucepan with a blender, after which they are poured with mushroom broth.
The soup is salted, crushed with selected seasonings and seasoned with sour cream.
After boiling, the tender first dish is sprinkled with chopped cilantro.

In a slow cooker

Thanks to the low price of nutritious and tasty mushrooms, oyster mushroom soup turns out to be quite budget-friendly. And using a multicooker helps give the dish an incomparable taste and aroma.

Ingredients:

onion – 1 pc.;
mushrooms – 200 g;
potatoes – 1 pc.;
carrots – 1 pc.;
cream – 600 ml;
water – 800 ml;
flour – 20 g;
olive oil – 20 ml;
salt, spices and herbs.

Sequence of actions:

The onion is chopped and the carrots are grated.
Cubes are prepared from potatoes.
Chopped vegetables are fried in olive oil for 20 minutes in the “Baking” program.
The mushrooms are washed, chopped, and then fried for about 5 minutes with other sautéed vegetables.
Warm water is poured into the bowl.
After boiling, cream, salt and spices are added.
The multicooker is switched to the “Soup” mode with a timer of 25 minutes.
5 minutes before the sound signal, flour and chopped herbs are added to the dish.

Diet recipe with chicken

Oyster mushroom soup is an excellent dish that will make the diet of people who adhere to proper nutrition more varied and brighter.

To prepare you should take:

400 g chicken breast;
30 ml soy sauce;
10 g ginger;
1 lemon;
2 cloves of garlic;
onion;
200 g mushrooms;
1 liter of water;
1 PC. bell pepper;
salt and spices.

To make mushroom soup:

Garlic cloves and ginger root are crushed.
Pepper is prepared into strips.
White poultry meat and oyster mushrooms are cut into pieces.
The onion can be chopped as desired.
Garlic and ginger are fried in a thick-bottomed pan, after which onions and chicken fillet are added.
The dish is stewed for 7 minutes, and then the sauce and bell pepper are added to the frying.
Water is poured into the pan.
The soup is salted, seasoned and simmered over low heat until done.
Lemon juice is squeezed into the finished dish.

Oyster mushroom and cauliflower soup

The original combination of nutritional ingredients allows you to prepare a delicious soup from:

150 g oyster mushrooms;
twice as much cabbage;
bulbs;
1 PC. bell pepper;
carrots;
100 g green peas;
tomato;
sunflower oil;
salt, spices;
100 g bulgur.

In progress:

The bulgur is washed, 30 ml of sunflower oil and 200 ml of boiling water are poured in, and then infused for a short time.
The washed mushrooms are cut into arbitrary pieces, and straws are prepared from the pepper.
The onion is divided in half, the carrots are grated, and the peeled tomato is cut into cubes.
Cabbage is disassembled into inflorescences.
Onions and mushrooms are placed in a pan, which are filled with water so that it covers them by 2 cm.
After 20 minutes of boiling, the soup is salted and seasoned.
The onion is removed from the broth.
Cabbage, peppers and carrots are placed in a container.
After another 5 minutes, the soup is supplemented with peas, tomatoes and bulgur.
The soup is cooked until done for about 10 - 15 minutes.

Lovers of light food and a varied diet will definitely enjoy the original recipes for preparing mushroom soup, which has a captivating aroma and appetizing appearance.

According to avid mushroom eaters, oyster mushrooms are very “convenient” mushrooms, since they are grown and sold all year round. In addition to their wonderful taste, they also have high nutritional value and can be compared in nutritional value to meat. Oyster mushrooms are combined with a huge number of products, they make incredibly appetizing and satisfying dishes - soups, stews, appetizers, cutlets. If you want to diversify your family’s diet with these mushrooms, then we have collected recipes for oyster mushrooms in a slow cooker just for you.

Whatever you do with oyster mushrooms - pickled, fried, stewed, pickled or fermented - you will get an excellent quality dish that can be served with meat, poultry, vegetables, pasta, rice and buckwheat. Take out the oyster mushrooms, turn on your miracle pot and start creating!

Rich oyster mushroom soup in a slow cooker

Products for cooking:

oyster mushrooms – 0.5 kg;
potatoes – 5 pcs.;
onions – 1 pc.;
carrot – 1 pc.;
tomato – 1 pc.;
water – 1.5 l;
vegetable oil – 2 tbsp. l.;
fresh herbs – 1 bunch;
salt, ground black pepper and other spices to taste.

Preparing oyster mushroom soup in a slow cooker does not take much time:

Rinse the mushrooms in running water and cut them into pieces.
Peel the onions and carrots, chop the vegetables - finely dice the onion and coarse shavings of the carrots on a grater. Pour a little oil into the bowl and prepare a ruddy “frying” of vegetables in the “Baking” mode.
Immerse the tomato in boiling water for a minute so that it can easily part with its skin, cut into medium-sized strips or cubes and add it to the vegetable “frying”.
Peel the potatoes and cut into cubes. Place the potatoes and oyster mushrooms in the multi-oven bowl. Then pour hot water. At the same stage, season the future soup with salt and spices.
Close the device with the lid and activate the “Extinguishing” program, program the timer for 40 minutes.
Add chopped greens to the prepared oyster mushroom soup in a slow cooker and keep the soup in the “Warm” mode for the next 10 minutes. During this time, the dish will be saturated with the aroma of mushrooms and herbs, infused and become incredibly tasty.

Oyster mushrooms with potatoes in a slow cooker

Products you will need in the kitchen:

oyster mushrooms – 300 g;
potatoes - 4 tubers;
onions – 1 pc.;
milk – 200 ml;
water – 100 ml;
butter – 2 tbsp. l.;
wheat flour – 1 tbsp. l.;
bay leaf – 2 pcs.;
black pepper – 5 peas;
salt – 1 tsp. no slide.

How to cook oyster mushrooms with potatoes in a slow cooker:

Peel and chop the onion into half rings. Set the multi-oven to the “Baking” mode, place a piece of butter in the bowl and fry the onion slices until golden brown.
Cut the peeled potato tubers into cubes, and the mushrooms washed in running water into large strips. Place the ingredients in the slow cooker. Then fill in the water.
Pour milk into the flour in small portions, stirring constantly. After making sure there are no lumps, pour the mixture into the slow cooker. Salt the ingredients, add bay leaf and black peppercorns. Close the appliance with a lid and set it to “Stew” for 40 minutes.

Chicken breast with oyster mushrooms in a slow cooker

Products from which we will prepare:

oyster mushrooms – 400 g;
chicken breast - 400 g;
potatoes – 5 pcs.;
onions – 1 pc.;
cheese like "Kostroma" - 100 g;
olive oil – 4 tbsp. l.;
salt, pepper - to taste.

The procedure for preparing chicken breast with oyster mushrooms in a slow cooker:

First of all, turn on the multi-oven and set it to “Baking” for 20 minutes.
Fill a bowl with olive oil and fry a finely chopped onion in it.
Chop the mushrooms coarsely and add to the onion. Fry the food until half cooked, and then add small pieces of chicken breast to it. Stirring the ingredients occasionally, fry until the timer sounds.
While the multi-oven is working, take care of the potatoes. Cut the peeled tubers into large cubes and then place them in a bowl where the breast with oyster mushrooms has already been fried. Place the appliance on the “Extinguishing” program and set the timer for 1.5 hours.
When there are 15 - 20 minutes left before the end of the program, add cheese shavings to the multicooker. Do not open the lid immediately as soon as the signal sounds, wait a little longer so that the potatoes and chicken pieces are fully saturated with the unusually appetizing aroma of mushrooms.

Oyster mushrooms with sour cream in a slow cooker

Prepare the following products:

oyster mushrooms – 0.7 kg;
high fat sour cream – 75 g;
butter – 2 tbsp. l.;
garlic - 2 cloves;
salt, mixture of Provence herbs - to taste.

A step-by-step recipe will help you prepare this simple but very tasty dish:

Rinse the mushrooms in water, dry and cut into large pieces.
Place butter in a slow cooker and spread it over the bottom and sides of the bowl. Please note that vegetable oil is not suitable for preparing this dish - the product will not emphasize the divine aroma as much as butter will.
After oil, add mushrooms to the bowl.
Peel and pass the garlic cloves through a press, and then evenly spread this paste over the oyster mushrooms.
Salt the ingredients and add Provençal seasoning.
Pour 1.5 cups of water into the sour cream and pour this sauce into the multibowl.
Place the device in the “Extinguishing” mode for 25 minutes. When this time has elapsed, open the lid, stir the oyster mushrooms with sour cream in the slow cooker, and then leave the dish in the “Keep Warm” mode for another 15 minutes. While the mushrooms are simmering, boil the rice, season with fresh herbs and serve along with the oyster mushrooms.

Buckwheat with oyster mushrooms in a slow cooker

You will need the following ingredients:

oyster mushrooms – 0.6 kg;
buckwheat – 1.5 tbsp;
large onion – 1 pc.;
water – 2 tbsp.;
butter – 3 tbsp. l.;
laurel leaf – 2 pcs.;
salt, ground black pepper - to taste.

The procedure for preparing oyster mushrooms with buckwheat in a slow cooker:

Peel the onion and finely chop. Fry it in a slow cooker in butter until a beautiful golden color appears. Use the "Frying" program.
Cut the washed oyster mushrooms into large pieces. Add the mushrooms to the onion fry and cook until the juice has evaporated.
Sort and rinse the buckwheat, place it in a multi-bowl, add water, add salt, spices, bay leaf and stir.
Activate the “Baking” or “Soup” mode for 35 minutes. The lid can be lifted only after the timer notifies that the dish is ready.
Ready-made buckwheat with oyster mushrooms is served hot with fresh herbs.

Pickled oyster mushrooms in a slow cooker

Take:

oyster mushrooms – 1 kg;
corn oil – 100 m;
vinegar 9% - 8 tbsp. l.;
table salt - 1 tbsp. l.;
granulated sugar – 2 tbsp. l.;
allspice peas – 5 pcs.;
black peppercorns - 8 pcs.;
laurel leaf – 3 pcs.

To pickle oyster mushrooms in a slow cooker, follow the instructions:

Rinse the mushrooms under the tap and then cut off the bottoms of the stems.
Place small mushrooms whole in the multicooker bowl, and cut large mushrooms into pieces.
Cover the oyster mushrooms with sugar, add salt, add bay leaves, black peppercorns and allspice.
Heat water to a boil and completely pour it over the mushrooms.
Start the “Quenching” program for a quarter of an hour. This time is enough for the oyster mushrooms to absorb the juices of the marinade, but not cook.
When you hear the signal that the program has ended, open the multi-oven and add oil and vinegar to the marinade. Please note that vinegar is not added to boiling water. First, wait until the boil subsides, and then pour out the vinegar.
Close the lid and set to “Stew” for 5 minutes. Now the oyster mushrooms will absorb the oil and vinegar, after which they can safely be called pickled. When the program ends, do not rush to remove the mushrooms from the multicooker. Let them cool completely first.
You can treat your household to marinated oyster mushrooms in a slow cooker after 4 hours. If desired, decorate the mushrooms with thin onion rings or half rings.

Rice with oyster mushrooms in a slow cooker

Required Products:

oyster mushrooms – 0.7 kg;
long grain rice - 1 tbsp.;
large onion – 1 pc.;
sweet pepper – 2 pcs.;
tomatoes – 3 pcs.;
medium-sized carrot – 1 pc.;
water – 1.5 tbsp;
a piece of butter;
ready-made pepper mixture – 1 tsp;
salt;
a bunch of green onions.

Cooking rice with oyster mushrooms in a slow cooker is as easy as shelling pears:

Wash and peel the vegetables, then chop finely.
Start the multi-oven for 10 minutes in the “Baking” mode, place the butter and chopped vegetables into the bowl.
Prepare oyster mushrooms: wash, cut off damaged and darkened areas with a knife, cut large specimens into medium-sized pieces. Add the mushroom slices to the vegetables and fry for another quarter of an hour.
Rinse the rice several times, place it in a bowl, add salt and pepper mixture, pour hot water over the ingredients and stir.
Turn on the “Pilaf” program, close the device and wait for the smart technology to notify you that the rice with oyster mushrooms is ready in the multicooker.
Serve the finished dish hot, after garnishing it with finely chopped green onions. A vegetable salad will be an excellent addition to rice with an incredibly pronounced mushroom aroma.

bulbs – 3 pcs.;

garlic cloves – 2 pcs.;

salt;

oregano – 1 tsp;

ground black pepper – 0.5 tsp;

olive oil for frying.

The procedure is as follows:

Separate the oyster mushrooms into individual mushrooms, rinse in cold water, dry and cut into small, neat bars.
Peel and dice the onions.
Oil the multi-bowl, then add the chopped onion and stir until golden brown. On “Baking” it will take you 7 – 8 minutes.
Now add the mushrooms to the onion fry, salt the ingredients, and also add oregano and pepper. Mix the ingredients thoroughly to distribute the spices evenly. Fry on the “Baking” for a little less than half an hour.
To give the dish more fat and nutrition, a few minutes before the end of frying, season the mushrooms with 3 tbsp. l. heavy cream.
After the timer signal, open the multicooker and sprinkle the mushrooms with finely chopped garlic, then let the dish brew for 10 - 15 minutes.