Calories: Not specified
Cooking time: Not specified

Oyster mushroom is an amazing mushroom. According to the composition of vitamins, it is close to meat, and in terms of the content of amino acids and protein, it is similar to vegetables. By the way, according to the content of vitamin PP, oyster mushroom is the leader among other types of mushrooms. In addition, oyster mushroom has a wonderful smell inherent in all forest mushrooms. And when cooked, it has the smell of rye bread and tastes like both porcini mushroom and russula at the same time.
We bring to your attention a very tasty thick soup of oyster mushrooms with rice in a slow cooker.

- oyster mushrooms - 500 g;
- white rice, unpolished - 150 g;
- carrots - 1 pc.;
- dill greens - a few branches;
- garlic - 2 cloves;
- white ground pepper - ½ tsp;
- black peppercorns - a few pieces;
- vegetable oil - 2 tbsp. l.;
- salt.
By the way, you can cook with mushrooms and

Recipe with photo step by step:

First you need to deal with mushrooms. It should be noted that the legs of oyster mushrooms are quite hard (dense), so they are not eaten. Therefore, when buying mushrooms, you need to pay attention to their length, and it is better to buy oyster mushrooms with short legs. And if you still bought mushrooms with long legs, then they will have to be cut. Rinse the oyster mushroom caps thoroughly under a strong stream of cold water. If there are dried areas on the hats, they must be cut out with a sharp knife.




Cut the prepared caps into thin strips.




Peel the garlic cloves, rinse and chop finely.




Grate washed and peeled carrots on a coarse grater.






Heat vegetable oil in a frying pan and fry the carrots in it. You don't need to fry it!




Add chopped garlic to the pan and fry over medium heat for 2-3 minutes.




Place the rice in a colander and rinse with cold water.
Put oyster mushrooms, rice and carrots with garlic into a multicooker bowl. Add ground white pepper, black peppercorns and a little salt. It is better not to put bay leaf in this soup with oyster mushrooms, as it is able to "hammer" the wonderful aroma of oyster mushrooms.




Pour water (preferably filtered) into the bowl of the pressure cooker. The water level should be about 1 centimeter above the contents of the bowl.






Close the lid. Set the steam release valve to the "Closed" position. Set the timer to 20 minutes and cook until the end of the cooking time.




After that, set the valve to the “Open” position, let the steam escape and open the lid.
Pour the finished soup into bowls and sprinkle with dill. If desired, you can add a spoonful of thick sour cream to each serving of oyster mushroom soup with rice.
If you are going to nature, you can cook

The recipe for mushroom soup in a slow cooker is the perfect solution for busy housewives. It is prepared very simply and quite quickly. Therefore, now it will not be difficult to feed a delicious dinner to your family. The multicooker will cook everything in the highest class.

I suggest cooking oyster mushroom soup. In fact, you can use your favorite mushrooms. But oyster mushrooms are always and everywhere, especially since these are the cheapest mushrooms. But at the same time they are very useful and there is no chance of poisoning them.

Do you want to know the benefits of oyster mushrooms? First of all, this mushroom has a valuable composition. These are vitamins E, A, C, D, as well as the irreplaceable group B. Oyster mushrooms contain phosphorus, the amount of which is equal to its content in fish.

Oyster mushroom does not accumulate harmful substances from the environment. It contains fiber, which is necessary for normal bowel function. Also, this product is a source of protein, and can even replace meat products in its composition.

These mushrooms are low in fat, which means that they are ideal even for diet food. Vegetarians are lucky because they can easily find a substitute for meat in the form of this mushroom. It is nutritious, tasty and healthy. What else do you need for a healthy diet?

However, it is worth noting that this product should not be given to children at preschool age, despite all its benefits. For babies, this food is considered heavy. Although this is the first mushroom on a par with champignons, with which they begin to introduce children.

Oyster mushroom is an incredibly popular culinary product. These mushrooms can be used to cook many different dishes. These are salads, and appetizers, and second courses, and soups. The main thing is not to overcook this extraordinary product with a lot of fat, so as not to spoil its value.

As for calories, it is 38 kcal per 100 grams. Protein in oyster mushrooms 2.5g, fat 0.3g, and carbohydrates 6.5g.

I propose to start cooking a delicious and simple oyster mushroom soup.

Ingredients for the dish "Mushroom soup in a slow cooker":

• - oyster mushrooms - 250 grams;
• - potatoes - 3-4 pieces;
• - bow - 1 pc.;
• - carrots - 1 pc.;
• - salt, pepper, spices - to taste;
• - vegetable oil;
• - water - 1.5 liters.

How to cook mushroom soup in a slow cooker:

We clean the carrots and rub on a grater with large holes. We cut the onion finely. Fry in vegetable oil until golden brown in a slow cooker on the frying mode.

Cut thoroughly washed and slightly dried oyster mushrooms into medium-sized pieces. Put into a bowl.

Add potatoes to the same place, pre-cut into cubes. Salt, season with spices, pepper. We put allspice peas for aroma.

Fill the bowl with water. The amount of water can be adjusted to your liking so that the soup turns out to be as thick as you need. Cook in soup mode for 40 minutes.

After the signal, we take a sample and the dish is ready. This mushroom soup was prepared in a Redmond slow cooker. any slow cooker will cope with the preparation of this first dish.

If you want to enhance the mushroom flavor and aroma, you can add mushroom seasoning. But I never do this, because I love natural spices. Pepper in this case is enough. You can use white or black ground.

As you can see, oyster mushroom soup is very easy to prepare. By the way, many housewives prefer to cook this dish without potatoes and carrots. But I like it that way. When serving, fresh tasty sour cream will go well with the soup. And if she is also homemade, then mushroom soup in a slow cooker with her participation will be simply amazing. Bon Appetit!

The recipe "Mushroom soup in a slow cooker" was prepared by Olga Kiklyar

Recently, 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 lot of different mushrooms. Many of them were very tasty, but most of all I remember mushroom soup from fresh oyster mushrooms, cooked in a slow cooker.

This soup of fresh oyster mushrooms in a slow cooker just won me over. His taste was simply incomparable. Milk can be replaced with cream, then the soup will acquire a delicate creamy taste. The soup turned out to be rich, tasty, tender, nutritious and insanely fragrant. Mushroom soup can also be made from oyster mushrooms.

In addition, oyster mushrooms are inexpensive mushrooms, so the soup turns out to be very budgetary and economical. And these mushrooms do not contain harmful substances and therefore they 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 convinced you that you should definitely try to cook mushroom soup with oyster mushrooms in your slow cooker.

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

mushroom soup ingredients

1. Onion (large) - 1 piece
2. Oyster mushrooms - 200 gr.
3. Potato (large) - 1 piece
4. Carrot - 1 piece
5. Milk (fat content 3.2%) or cream - 600 ml
6. Water - 800 ml
7. Wheat flour - 1 tablespoon (without a slide)
8. Salt and a pinch of ground black pepper
9. Olive oil - for frying
10. Greenery

1. Onion cut 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 is quite possible to replace it with vegetable. Put onions, potatoes and carrots in a saucepan. On the multicooker, set the "Baking" mode. Saute 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. Put the mushrooms in a pan with the fried vegetables. Fry everything together in the “Baking” mode for another 5-10 minutes.

7. Pour warm water into the pan.

8. Then add milk or cream. Put salt and pepper to taste. Mushrooms absorb salt very strongly and therefore the soup needs to be well salted. Set the multicooker to steam mode. 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 regime.

Divide soup among bowls and sprinkle with chopped parsley. 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!

Mushroom soup is a popular first course with a pleasant taste and incomparable aroma that will diversify your menu. Mushroom soups are cooked both lean and in chicken and meat broth, with the addition of various cereals, vegetables, vermicelli. The most affordable recipe for mushroom soup is to add a few mushrooms to a regular soup. The most fragrant and rich will be forest mushroom soup, but soups are also cooked from purchased champignons, oyster mushrooms, dried and pickled mushrooms. I'm cooking today mushroom soup in a slow cooker with chanterelles. Delicious, delicious, my family loves it!

Ingredients:

• mushrooms - 500 g
• potatoes - 3 - 4 pcs
• onion - 1 pc.
• carrots - 1 pc.
• salt, spices to taste
• butter or sunflower oil
• rice or vermicelli (optional)

Cooking:

Mushrooms I have forest, pre-boiled. If you cook mushroom, you can cook them immediately, without boiling them first.

In a slow cooker in the “baking” mode, fry the onion and grated carrots. Saute vegetables in butter or vegetable oil.

Then load the mushrooms, diced potatoes into the slow cooker. Salt, add bay leaf, seasoning to taste.

Fill with hot water. Set the "extinguishing" mode for 1-1.5 hours.

Light soup with mushrooms and eggs in a slow cooker

It will take you quite a bit of time and effort to prepare the soup. Soup with oyster mushrooms turns out to be incredibly tasty and satisfying, despite the fact that it is cooked without meat. I hope that you will definitely cook mushroom soup according to the proposed recipe.

Ingredients:

• Mushrooms (oyster mushrooms or champignons) - 250 grams,
• Potato - 1 large tuber or several medium ones,
• Onion - 1 piece,
• Carrots - 1 piece,
• Water - 1500 ml,
• Chicken egg - 1 piece,
• Garlic - 1 clove,
• Vegetable oil 30 ml,
• Salt, pepper - to taste.

Cooking process:

Mushrooms should be washed very well under running water (without soaking). Then cut the mushrooms into small pieces.

Chop the onion very finely.

Rub the peeled carrots on a coarse grater.

Pour vegetable oil into a saucepan or multicooker bowl. Select the "Baking" mode and set the cycle time to 30 minutes. Lay chopped onions, mushrooms and carrots. Add minced garlic. Fry vegetables and mushrooms for 15 minutes under a closed lid and 15 minutes under an open lid. On the stove, of course, this process will take a little less time.

In the meantime, peeled and washed potatoes cut into small cubes or thin sticks.

Pour water into a saucepan or bowl of a multicooker with sautéed vegetables and put potatoes in it. We transfer the multicooker to the “Steam cooking” program. We set 20 minutes.

In a separate bowl, beat one egg with a whisk. And 5 minutes before the end of the regime, pour it into the soup in a thin stream. We mix. Add salt and spices to taste. Delicious and easy mushroom soup with egg is ready! This oyster mushroom soup can be served with sour cream.

Thanks to Julia Astafieva for the recipe and step-by-step photos.

Bon appetit and good recipes!

Sincerely, Anyuta.