Mushroom and Oyster Soup for Lazy Gourmets
Indulge in the creamy, savory goodness of Mushroom and Oyster Soup for Lazy Gourmets—an effortless yet gourmet recipe designed to satisfy even the pickiest palate. This elegant soup combines earthy cremini and tender oyster mushrooms with the briny sweetness of fresh oysters, all simmered in a rich blend of chicken or vegetable stock and a splash of heavy cream. Enhanced with garlic, onions, and a touch of soy sauce for depth, this one-pot wonder comes together in just 30 minutes, making it the perfect meal for busy weeknights or low-effort entertaining. Serve it piping hot, garnished with bright parsley and accompanied by crusty bread for delightful dipping. For those seeking a luxurious yet fuss-free flavor experience, this soup hits all the right notes. Keywords: mushroom and oyster soup, creamy soup recipe, easy gourmet dinner, quick weeknight meals.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 250 grams cremini mushrooms, sliced
- 150 grams oyster mushrooms, torn into bite-size pieces
- 150 grams shucked oysters with their liquor
- 3 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 1 tablespoon soy sauce
- 0.5 teaspoon ground black pepper
- salt (to taste)
- 1 tablespoon fresh parsley, chopped (optional garnish)
- crusty bread (for serving, optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant and translucent.
Stir in the cremini mushrooms and oyster mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Pour in the chicken or vegetable stock, and bring the mixture to a gentle boil.
Add the shucked oysters along with their liquor to the pot, and reduce the heat to low. Simmer for 5 minutes to allow the flavors to meld.
Stir in the heavy cream and soy sauce, and season with black pepper and salt to taste. Cook for an additional 2-3 minutes, but do not let the soup boil after adding the cream.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve with crusty bread on the side.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.8 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 171 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
