Hearty Oyster Mushroom Soup for All Ages

Flavorful, nutritious, budget-friendly, for a family dinner! Oyster mushroom soup is prepared from available ingredients. It turns out delicious with a wonderful smell. It can be served to both adults and children. If desired, omit the tomato from the ingredients.
cook time: 35 min
Maya Lindell
Hearty Oyster Mushroom Soup for All Ages

Nutrition Facts (per serving)

52
Calories
3g
Fat
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 40 g
Tomatoes (not big, optional) 1 pc
Salt to taste
Water (or broth) 1 l
Potato 500 g
Bay leaf (optional) 1 pc
Carrot 90 g
Vegetable oil 3 tbsp
Greenery to taste
Oyster mushrooms 200 g

Recipe instructions

Step 1

Step 1
How to cook oyster mushroom soup? Prepare all the necessary products. Wash the mushrooms thoroughly under running water so that no debris or soil remains on them.

Step 2

Step 2
Cut the oyster mushrooms into small pieces; very small mushrooms can be left whole.

Step 3

Step 3
Place the chopped mushrooms into the pan.

Step 4

Step 4
Pour water into the pan. I almost always have chicken broth in the refrigerator, so I used that to make the soup. You can also use vegetable or meat broth. Place the pan over high heat and wait until it boils. Then reduce the heat to moderate and cook the oyster mushrooms with the lid closed for about 10 minutes.

Step 5

Step 5
While the mushrooms are cooking, prepare everything else. Wash potatoes and carrots under running water with a brush, dry and peel. Peel the onion. Rinse vegetables and herbs under running water.

Step 6

Step 6
Cut the potatoes into medium-sized cubes or cubes, as you prefer.

Step 7

Step 7
Carrots can be grated on a coarse grater or cut with a knife. I usually cut it into cubes because I like carrot pieces in the finished soup. Finely chop the onion.

Step 8

Step 8
Heat vegetable oil in a frying pan. Place onions and carrots in hot oil and fry over high heat, stirring constantly, for about 1-2 minutes.

Step 9

Step 9
Increase the heat on the stove to maximum. Add potatoes to the pan with mushrooms and salt the soup to taste. After boiling, turn down the heat again and cook the soup until the potatoes are ready. This will take you approximately 15-20 minutes.

Step 10

Step 10
Wash the tomato under running water, dry it, remove the attachment point to the stalk and chop as finely as possible. It is better to use sweet varieties of tomatoes, they will give the finished dish a special taste (I sometimes use cherry tomatoes for soup). If desired, you can first remove the peel from the tomatoes by making a cross-shaped cut on it with a knife and scalding it with boiling water.

Step 11

Step 11
When the potatoes are ready, add the roast, bay leaf and tomatoes to the pan. Let simmer for 5 minutes.

Step 12

Step 12
At this time, finely chop the greens. Dill and green onions go great with mushroom soups.

Step 13

Step 13
Add the herbs to the soup, cover the pan with a lid and remove from the heat. Let the finished dish sit for a while (10-15 minutes will be enough).

Step 14

Step 14
Ladle the soup into serving bowls. Before serving, you can add ground black pepper to the soup if desired.

Step 15

Step 15
You can also add spider web pasta to this soup at the end of cooking, and then put the greens in the pan, mix everything and remove immediately from the heat. In 10 minutes of infusion, the pasta will be fully cooked. To this pan I add 2 tbsp. no mounds of pasta. This step is optional.

Step 16

Step 16
Bon appetit!

Additional rubrics

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