Mushroom soup with melted cheese: recipes from Shefmarket

Encyclopedia "Mushroom-Info" Mushroom dishes Oyster mushroom dishes Oyster mushroom soup puree: recipes for first courses

Puree soup with oyster mushrooms has proven itself to be a tasty and nutritious first course. It will fill you up, but will not add extra calories to your diet. Oyster mushrooms themselves are a very healthy product, as they contain: vegetable protein, calcium, iodine, iron, and potassium.

Oyster mushroom puree soup is prepared only from fresh mushrooms - this is an indispensable condition for preparing the dish. However, you need to remember that aged fruiting bodies will not give the soup its aroma and taste - the food will turn out bland. In addition, this type of mushroom is inexpensive in material terms, so the soup made from them will be economical and budget-friendly. Oyster mushrooms always look appetizing and can be prepared for any occasion. Try to surprise your family with an original first course. To diversify your diet, we offer several delicious recipes for oyster mushroom puree soups.

Recipe 1. Oyster mushroom soup with potatoes and cream

Prepare the necessary products:

Potatoes – 200 g
Mushrooms – 200 g
Onion – 1 pc.
Low-fat cream – 1 cup
Butter – 1 tbsp. spoon
Bay leaf, spicy herbs, pepper, salt

Preparation:

Wash the oyster mushrooms carefully and thoroughly, separate the fused clusters of mushrooms from the hard base, which - attention! – must be cooked together with all the ingredients to enhance the mushroom “fat”, but removed at the final stage. (This is a universal rule for making oyster mushroom soups). Chop the caps and stems of the mushrooms.

Boil the potatoes, previously cut into cubes. Fry chopped onions and mushrooms in oil. Then process the potatoes in a blender, combine them with oyster mushrooms, pour in a glass of the water in which they were boiled, cream, add salt, pepper, and boil again. The soup is ready, all that remains is to sprinkle it with herbs when serving.

Recipe for making oyster mushroom puree soup in a slow cooker

The recipe for making oyster mushroom puree soup in a slow cooker is very simple because it is cooked in an airtight bowl, preserving all the vitamins and minerals. In addition, your household will really like its delicate consistency.

oyster mushrooms – 300 g;
onion – 1 pc.;
potatoes – 2 pcs.;
carrots – 1 pc.;
high fat milk – 500 ml;
water – 600 ml;
flour – 2 tbsp. l.;
olive oil;
salt;
ground black pepper – ½ tsp;
dill greens.

Peel the potatoes, wash and cut into small cubes.

Peel the onion and cut into small slices.

Peel, wash and grate the carrots on a coarse grater.

Pour oil into the multicooker bowl, put all the chopped vegetables and set to “Baking” mode.

Fry for 20 minutes, stirring continuously with a wooden spoon.

Peel the mushrooms, rinse under running water and cut into arbitrary pieces.

Add to the fried vegetables, put back in the “Baking” mode for 10 minutes and fry, stirring.

Pour hot water, milk into the bowl and add salt and ground pepper.

Set the multicooker to “Steam” mode for 20 minutes.

In a separate bowl, combine flour and water, stir well so that there are no lumps and add to the bowl of soup. Cook for another 5 minutes in the “Steam” mode.

Leave the lid closed and let cool slightly.

Use an immersion blender and puree the soup.

Pour the oyster mushroom puree into bowls and garnish with chopped dill when serving.

This multicooker soup will simply captivate you with its taste, forest aroma of mushrooms and tenderness. By the way, milk can be replaced with low-fat cream, which will make your puree soup even more rich and nutritious.

Recipe 2. Chicken oyster mushroom soup

Chicken broth is easily digestible and can be eaten in the afternoon, as a late lunch, and is guaranteed to be delicious. After all, many people believe that it is simply impossible to spoil chicken soup if the meat is not old and fresh. In addition, the aroma and taste of chicken broth and mushroom broth perfectly complement and enhance each other.

Prepare the necessary products:

Chicken fillet – 500
Oyster mushrooms – 250 g
Boiled buckwheat – 150 g
Potatoes – 400 g
Carrot – 1 pc.
Vegetable oil – 3 tbsp. spoons
Parsley, dill, salt

Preparation:

The chicken fillet is cooked for at least 40 minutes, after which it is necessary to remove it from the pan and finely chop it. Strain the broth. The chopped onion is sautéed in vegetable oil, grated carrots are added, a small amount of water is poured in and simmered for about five minutes. Then add the mushrooms and cook for another 10 minutes. Bring the broth to a boil, add chicken meat, diced potatoes, stewed vegetables with mushrooms, and after 5-7 minutes - as soon as the potatoes are ready - add pre-boiled buckwheat and pepper. Cook for another 2 minutes. When pouring into plates, do not forget about sour cream and herbs.

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.

Important! This soup is not suitable for people on a diet.

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.

Important! The soup should be eaten hot. It will not be stored, and besides, it will become tasteless and ugly.

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.

Important! Blending vegetables in broth with a blender is time-consuming and inconvenient. And if you introduce processed cheese before that, it’s even more difficult.

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.
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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.

Recipe 3. Another version of soup with chicken, oyster mushrooms and tomato puree

Prepare the necessary products:

Chicken broth -1.5 l
Oyster mushrooms – 400 g
Onion – 2 pcs.
Small vermicelli - 2 tbsp. spoons
Carrot – 1 pc.
Tomato puree – 6 tbsp. spoons
Salt, pepper, dill and parsley

Preparation:

Chop the onions, mushrooms and boiled chicken fillet. Chop the carrots into small slices or strips. Place mushrooms and vegetables in the broth and boil for as long as necessary until they are completely soft. Then add tomato puree and chopped chicken fillet to the soup. Cook for another 5-6 minutes, add pepper, salt, add vermicelli and cook for another minute or two. The dish can be considered finally ready after it has been infused for 10 minutes. Pour into plates and sprinkle finely chopped herbs on top. A spoonful of sour cream will not be superfluous.

This original soup should end up being quite thick, creamy and bright red in color.

Mushroom soup with chicken

This is the simplest option for preparing mushroom puree soup, however, it will be an excellent lunch or dinner for the whole family.

You will need:

Mushrooms - 0.5 kg;
Onion - 1 pc.;
Carrots - 1 pc.;
Water - 2 l.;
Processed cheese - 200 g;
Greens - 100 g;
Sunflower oil - 2-3 tbsp;
Salt and spices - according to taste preferences.

Mushroom soup with processed cheese: recipe with photo

Preparation:

Peel the vegetables. Cut the onion into half rings and grate the carrots using a coarse grater.
Heat a frying pan, pour oil into it and heat it up. Fry the vegetables over low heat until half cooked.
Peel the mushrooms and renew the stem cut. Cut the mushrooms into arbitrary small slices.
Add to the pan with vegetables and simmer for 15 minutes. The mushrooms will release a liquid in which they will stew. When all the liquid has evaporated, fry the mushrooms on all sides, stirring the contents of the pan with a spatula. Turn off the burner and transfer the roast to the blender bowl. Grind the puree until smooth.
Pour water into the pan in which you plan to cook the soup and boil.
Grate the cheese using a coarse grater.
When the water boils, pour in the roast, crushed in a blender, and carefully add the cheese, stirring the contents of the pan.
Cook the soup for about half an hour. After this time, add your favorite spices and chopped herbs to the soup. Cover with a lid and let the soup simmer for 5-10 minutes.
Serve the soup hot. Croutons or croutons go well with a serving of soup.

Due to the meat broth, meat and mushrooms, this soup will become a very satisfying and complete lunch with the rich taste of mushrooms and homemade chicken meat. It is simple to prepare, and the result is a rather unusual alternative to everyday soups. The recipe will use champignon mushrooms.

Mushrooms - 250 g;
Chicken carcass - 1 pc.;
Chicken breast - 1 pc.;
Onion - 1 pc.;
Sunflower oil - 2 tbsp;
Processed cheese - 150 g;
Greens - 100 g;
Salt and spices - according to taste preferences.

First, prepare the chicken broth. To do this, fill the core and breast with cold drinking water. Before boiling, it is important to remove all the white flakes that form from the surface of the water. This can be done conveniently using a slotted spoon or spoon. The more carefully you take this process, the more transparent your soup will be. After boiling, cook the broth for another 30-40 minutes. Then take out the skeleton (we won't need it anymore), cut the meat into portions and put it back into the broth. Add salt and spices to the broth.
Peel the onion and cut into small cubes for frying.
Peel the champignons. Then cut in half, place the cut side of the mushroom half on a cutting board and chop lengthwise into thin slices. Do this with the entire volume of mushrooms.
Pour oil into a hot frying pan and heat it up. Fry the onion until golden and then add the chopped champignons to it. The mushrooms will release liquid in which they will stew. The process will take approximately 10 minutes.
Add the roast to the broth.
Grate the cheese using a coarse grater and also add it to the pan with the soup being prepared. Stir.
Wash the greens and chop finely. You can use frozen chopped greens. Cook over low heat for 10 minutes, then turn off the burner and let the soup sit for 15 minutes.

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Serve hot. Croutons grated with garlic go perfectly with the soup.

The soup prepared according to this recipe will be tender and nutritious and is ideal as a hearty lunch for the whole family. The main thing is to choose fresh and high-quality ingredients and strictly follow the step-by-step recipe instructions. Fresh porcini mushrooms are the ideal choice for making this soup.

You will need:

Mushrooms - 400 g;
Potatoes - 4 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Cream 20% - 1 glass;
Processed cheese - 1 pc.;
Greens - 100 g;
Flour - 2 tbsp;
Sunflower oil - for frying;
Salt and spices - according to taste preferences.

Preparation:

Wash and clean the mushrooms, remove spoiled and questionable ones. Cut into small pieces and place in a bowl.
Peel the onion and cut into small cubes.
Peel the carrots, wash and grate with a fine grater.
Heat sunflower oil in a thick frying pan. Place the onion in it and fry until transparent. Then add the mushrooms and cook for 10 minutes.
Add carrots, a little water and flour, stir and simmer over low heat for 10 minutes. Flour is added to give the soup a thick consistency.
Boil purified water in a saucepan in which you plan to cook the soup.
Cut the peeled potatoes into equal cubes. Add boiling water to the pan.
Add the frying from the frying pan and cook over medium heat for 20 minutes. Then add salt and spices.
Grate the cheese using a coarse grater and add little by little to the soup, stirring while adding. The cheese will melt in the hot liquid.
Pour the cream into the pan. Turn down the heat. Open the lid to prevent the liquid from boiling after adding the cream.
Wash and finely chop the greens. Add to soup. Turn off the heat and cover with a lid. Let the soup brew for 10 minutes and serve.

You will need:

Hake fillet - 500 g;
Lemon - 0.5 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Champignons - 250 g;
Processed cheese - 1 pack;
Bay leaf - 1 pc.;
Dill - 70 g;
Purified water - 3 l.;
Salt and spices - according to taste preferences.

Preparation:

Place the deboned hake fillet in a pan and fill with cold water until the liquid completely covers the fish. Add bay leaf, salt and spices. The approximate volume of water is 3 liters.
Before the liquid boils, try to remove all the foam that will form on the surface of the water. This will ensure your soup is clean and clear.
While the fish stock is cooking, prepare the vegetables. Peel and wash the carrots, and then cut into thin rings or half rings approximately 1-1.5 cm in size. Peel the onion and finely chop, as if for frying.
When the fish broth boils, add carrots and cook for 20 minutes.
Peel the mushrooms and cut into small cubes.
Pour oil into a hot frying pan and heat. Fry the onion until translucent and then add the champignons to the pan. Stir. Simmer the onions and mushrooms for 10 minutes.
Cut the boiled fish from the broth into portions and place back into the pan.
Add the contents of the skillet to the saucepan. Stir.
Grate the cheese using a coarse grater and, stirring, add to the soup in small portions. The hot liquid will melt the cheese quickly.
At the end of cooking, add finely chopped dill to the soup.
Squeeze the juice from half a lemon and add little by little to the soup, tasting it. Do not overdo it with the addition of lemon, which is intended to highlight the bland taste of the fish.

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Serve the soup hot with a dollop of sour cream and croutons.

The mushroom flavor is complemented by spicy notes of garlic.

Ingredients:

Champignons – 500 gr;
Chicken broth – 1 l;
Processed cheese – 100 gr;
Onion – 1 piece;
Carrots – optional, 1 piece;
Garlic – 1-2 cloves;
Salt and pepper - to taste.

Sauté onions, carrots and garlic.

Cook everything together until the mushrooms are ready, and then add the cheese for the soup to the pan.

If you only have pickled mushrooms on hand, then you can make an excellent soup from them.

Ingredients:

Marinated mushrooms – 300 gr. (one or two jars);
Water – 1.5 l;
Onion – 150 gr;
Potatoes – 300 gr;
Chicken fillet – 200 g;
Processed cheese – 2 pcs;
Butter – for frying;
Salt and pepper to taste.

Make broth from chicken fillet (when it’s ready, take it out and cut it into neat pieces). Throw the potatoes into the boiling broth. Cook for about a quarter of an hour, then add the fried onions with the champignons. After about five minutes, add the chicken cut into pieces and grated melted cheese; cook until the cheese dissolves.

The soup will delight you with its aroma and satiety.

Ingredients:

Dried mushrooms - about 1 cup;
Onions, carrots – 1 piece;
Potatoes – 2 pcs;
Mixture of white and wild rice - 14 tbsp;
Processed cheese for soup – 1 piece or 1 tbsp. milk;
Salt, herbs, pepper - at your discretion.

The mushrooms are soaked in water in advance (in cold water longer, if in hot water, ten minutes is enough). The potatoes are cut, filled with cold water and boiled; When the mushrooms are soaked, chop them and add to the potatoes. Pour rice into the soup along with overcooked cheese or milk and cook until everything is ready.

A true French dish, extremely easy to prepare.

Ingredients:

Chicken - half a carcass;
Mushrooms - champignons are best, 300-400 g;
Potatoes – 4 tubers;
Onion – 1 piece;
Processed cheese – 2 pcs;
Hard cheese – 150-200 g;
Salt, pepper and bay leaf - add to your taste.

After the broth is cooked, remove the chicken from it. Then successively add shredded potatoes, onions fried until translucent and champignons (the caps are separated from the legs and chopped) into the pan. Until the potatoes are cooked, everything is cooked, and then grated hard and processed cheese is poured in. Have the cheeses dissolved? So it's ready.

This soup is perfect for a hearty lunch when there is absolutely no time to eat. One bowl of hearty meat soup is enough to suppress the feeling of hunger for a long time.

Ingredients:

Chicken leg – 1 piece;
Champignons – 400 gr;
Potatoes – 500 gr;
Onions, carrots – 1 piece;
Processed cheese – 2 pcs;

Cook the broth and simmer the onions and carrots at the same time. When the frying is almost ready, add chopped mushrooms to it. Potatoes, if they are young and the tubers are small, simply peel and place in boiling broth. Then add fried vegetables and melted cheese to the soup. To make the soup taste much more pleasant, you can add chopped boiled chicken fillet to it before serving.

The soup turns out very satisfying and rich. If you don't want to consume so many calories at once, you can, at your discretion, omit potatoes or noodles from the soup.

Ingredients:

Champignons – 500-600 gr;
Potatoes – 300 gr;
Vermicelli – 12 tbsp;
Onions – 1-2 pcs;
Processed cheese – 2 pcs;
Chicken – 12 carcasses;
Salt, pepper - to taste.

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Add potatoes, onions and mushrooms to the boiling broth. Cook for about 20 minutes, then add vermicelli. After 2-3 minutes, add the cheese and cook until it dissolves.

Recipe 4. Soup of oyster mushrooms and processed cheese

Prepare the necessary products:

Mushrooms – 250 g
Carrot – 1 pc.
Processed cheese - 2 pcs.
1 onion
Vegetable oil – 2 tbsp. spoons
1 clove of garlic
Greens, pepper. Salt

Preparation:

Place the potatoes cut into strips in boiling water, sauté the mushrooms and onions in vegetable oil. Processed cheese curds—precisely curd cheeses, and in no case a cheese product—grind them using a coarse grater or knife, pour boiling water over them and stir until they acquire a homogeneous consistency. Once the potatoes are cooked, add the processed vegetables and cheese mixture. Cook for another 2-3 minutes along with the crushed garlic. The dish is ready, all that remains is to decorate it with herbs.

Oyster mushroom soup

A very tasty light soup made from fresh mushrooms.

Ingredients:

Oyster mushrooms – 200 gr;
Potatoes – 2-3 pcs;
Carrots – 1 small piece;
Onion – 1 piece;
Processed cheese for soup - at the rate of 1 piece per liter of broth;
Salt, black and red pepper, bay leaf - add as desired.

Wash the mushrooms, cut them and cook for at least 10-15 minutes. Then add overcooked vegetables, chopped potatoes and spices to the mushroom broth. It is necessary to cook until the potatoes are ready, then add processed cheese to the soup. Once it dissolves, the soup is ready. It will become even tastier if you add a small bunch of chopped fresh herbs during cooking.

Recipe 5. Variant of mushroom cream soup with cheese and oyster mushrooms

Ingredients of required products:

Meat or chicken broth – 1.5 l
Oyster mushrooms – 250 g
Hard cheese and processed cheese – 200 g
Potatoes – 2-3 pcs.
Carrot – 1 pc.
garlic clove, greens

Preparation:

Potatoes, carrots and mushrooms are chopped and boiled in broth. Finely chopped cheeses are added, which must be stirred well with a broom so that they are completely dissolved in the liquid. Then cook for another 5-6 minutes until the potatoes are fully cooked and add crushed garlic. Place the finished soup into a blender and puree.

This soup just begs to be garnished with croutons specially prepared in the oven and grated with garlic.

Recipe for creamy mushroom soup with oyster mushrooms

I would like to note that this dish is one of the most delicious and aromatic. Its creamy texture and persistent mushroom aroma will please all your guests.

We suggest using the recipe for oyster mushroom puree soup with cream to amaze your guests and loved ones.

mushrooms – 400 g;
potato tubers – 5 pcs.;
onions – 3 pcs.;
chicken broth – 1.5 l;
heavy cream – 100 ml;
garlic cloves – 5 pcs.;
olive oil;
salt;
mixture of ground peppers – 1 tsp;
Provençal herbs - a pinch.

To prepare oyster mushroom puree soup with cream, you will need a deep frying pan or saucepan.

Pour olive oil (3 tbsp) into a container and heat it up.

Cut the onion into half rings and add to the oil, fry until transparent, add a little cream.

Cut the pre-peeled oyster mushrooms and add to the onion, fry for 10 minutes.

Cut the garlic into cubes and also add to the mushrooms and onions.

Cut the potatoes into small pieces, add to the container, and let simmer for 10 minutes.

Season with salt, sprinkle with a mixture of ground peppers and pour in chicken broth.

Cook for 15-20 minutes until the potatoes are ready.

Turn off the stove, add Provencal herbs and let the soup brew for 20 minutes.

Add the remaining cream, puree the soup with an immersion blender and let it boil again for 5 minutes.

Recipe 6. Oyster mushroom soup with noodles

Ingredients of required products:

Oyster mushrooms – 400 g
2 carrots
1 large onion
1 medium parsley root
Celery root – 100 g
half a pickled cucumber
3-4 potatoes
Butter - 3 tbsp. spoons
Noodles – 100-200 g at discretion
Bunch of dill

Preparation:

The originality of this recipe lies in the fact that well-washed oyster mushroom legs along with peeled carrots, white roots - parsley and celery - should be cooked in 2.5 liters of water over the lowest heat, almost simmering. How long it may take - at least an hour until the vegetables soften. Then they are taken out of the broth, and potatoes cut into small pieces and chopped oyster mushroom caps are added there. After 5 minutes, the noodles are added.

In the meantime, the dressing is being prepared: thin onion rings are fried in butter, then carrots and cucumbers, cut into strips, are placed in a frying pan and simmered until the vegetables are completely soft.

The soup with a subtle sourness that emphasizes the taste of oyster mushrooms can be considered cooked after you add the dressing to the mushroom broth with vegetables and cook for another 5 minutes at low temperature. Lastly, add the chopped dill and let the soup simmer for about ten minutes.

Recipe No. 1. Mushroom soup with oyster mushrooms and processed cheese

Mushroom soup with creamy processed cheese is an excellent lunch dish, hearty, aromatic, will satisfy your hunger and give you a boost of energy. We use oyster mushrooms, but champignons, chanterelles, and porcini mushrooms are also great. We add creamy taste by adding processed cheese to the soup; of course, the taste will depend on the selected products, so we choose high-quality and tasty cheese. At the very end, be sure to add a generous bunch of chopped herbs.

Ingredients

160-200 grams of mushrooms;
two potatoes;
carrot;
one processed cheese;
a bunch of fresh parsley and dill;
a pinch of paprika;
salt pepper;
Bay leaf;
vegetable oil for frying.

How to cook soup with oyster mushrooms and processed cheese

Place the processed cheese in the freezer for a while so that it is easy to work with in the future. We deal with mushrooms, wash the oyster mushrooms thoroughly under running water, dry them with a kitchen napkin, cut the mushrooms into small pieces.

Pour 1.8-1.9 liters of water into the pan, add chopped mushrooms, send to simmer over high heat, cook for 7 minutes over moderate heat.

Peel the potato tubers, wash them, cut the potatoes into cubes/cubes/strips, add the potatoes to the mushrooms, add bay leaves, and cook the vegetables for 7-10 minutes.

While the vegetables are cooking, prepare the dressing, peel the juicy carrots, chop them into medium shavings, peel the onions, and cut them into cubes. Heat a few tablespoons of vegetable oil in a frying pan, let the vegetables simmer, do not fry the carrots and onions, and achieve transparency of the vegetables.

Now chop the pure greens.

We take our processed cheese out of the freezer and chop it into small shavings.

We collect the soup, add dressing to the mushroom broth, add processed cheese, dissolve it, season the soup with salt, pepper, and paprika. At the very end, add aromatic herbs.

Cover the soup with mushrooms and melted cheese with a lid, leave for five minutes, pour into plates, and serve with crackers, croutons or toast.