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Lean soup with oyster mushrooms, vegetables and herbs

Mushroom and Vegetable Soup with Herbs

A quick dish from the most budget-friendly ingredients! This easy recipe makes a thick, hearty mushroom soup with vegetables and herbs — a wonderful flavor that's sure to please!

Siberian cooks

Recipe author

Lean soup with oyster mushrooms, vegetables and herbs

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Composition / ingredients

Servings:

Oyster mushrooms (any mushrooms you like will work)

300

Onion

Carrot

0.5

Potatoes

300

Vegetable oil

Egg

Water

1.5

Dried herbs (dried herbs)

Bay leaf

Ground black pepper

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 43 % 3 g

Carbohydrates 43 % 3 g

38 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Want a quick, easy, hearty mushroom soup with vegetables and herbs that everyone will love? Start by gathering all your ingredients and spices for this rich first course for lunch or dinner.
Step 2:

Set a suitable pot on the stove, add about 3 tablespoons of vegetable oil, and add one finely chopped onion. Stir and sauté over high heat until translucent.
Step 3:

Dice half a medium carrot into small pieces and add it to the pot with the onion. Stir the vegetables and sauté for 2 minutes over high heat.
Step 4:

Peel and dice 300 g of potatoes into small pieces, add them to the pot, stir the vegetables together, and warm the potatoes through for 2 minutes.
Step 5:

Pour 1.5 liters (about 6 cups) of water into the pot with the vegetables, cover it, and bring to a boil over high heat.
Step 6:

Cut 300 g of oyster mushrooms into small pieces — feel free to use any mushrooms you like.
Step 7:

Add the chopped mushrooms to the boiling soup, stir everything together, and bring back to a boil over high heat.
Step 8:

Crack one egg into a small bowl, beat it until smooth, and stir it into the soup after it has boiled for about 5 minutes (drizzle it in slowly for delicate egg ribbons).
Step 9:

Add 1 tablespoon of dried herbs, plus a bay leaf, ground black pepper, and salt to taste. Cover the pot and simmer for 5 to 7 minutes over low heat.
Step 10:

Ladle the mushroom and vegetable soup into bowls, top with finely chopped dill to taste, and serve.
Step 11:

Cook together, keep it simple, and make the tastiest dishes at home from everyday ingredients with our recipes. Enjoy!

Here's a quick recipe for a rich, thick, and very tasty mushroom soup. Give this hearty mushroom soup a try — you're sure to be pleasantly surprised by its wonderful flavor. Meatless, budget-friendly, and quick to cook, this mushroom soup is a perfectly balanced, nourishing meal anyone can afford. Enjoy!