Oyster Mushroom Soup
Warm up with a comforting bowl of Oyster Mushroom Soup, a delightful fusion of hearty vegetables, earthy oyster mushrooms, and a touch of velvety cream. This easy-to-make soup features a medley of fresh ingredients including carrots, celery, and potatoes, simmered in a flavorful vegetable stock infused with aromatic bay leaf and thyme. The unique texture of oyster mushrooms adds a gourmet twist, while an optional partial blend creates the perfect balance of creaminess and rustic charm. Finished with a garnish of fresh parsley, this soup is an elegant yet wholesome dish ideal for chilly evenings or as a starter for a cozy dinner party. Ready in just 45 minutes, this recipe is both satisfying and effortless, making it a go-to choice for mushroom lovers!
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Recipe Information
Ingredients
- 300 grams oyster mushrooms
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium, finely chopped onion
- 3 finely minced garlic cloves
- 1 medium, diced carrot
- 1 diced celery stalk
- 1 medium, peeled and diced potato
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Clean the oyster mushrooms by wiping off any dirt with a damp paper towel. Roughly chop the mushrooms into bite-sized pieces.
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute, stirring to prevent burning.
Stir in the diced carrot, celery, and potato. Cook for 4-5 minutes, stirring occasionally, to soften the vegetables slightly.
Add the chopped oyster mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
Pour in the vegetable stock and add the bay leaf and thyme sprigs. Bring the soup to a simmer.
Reduce the heat to low, cover, and let the soup cook for 15-20 minutes until the vegetables are tender.
Remove the bay leaf and thyme sprigs from the pot. Using an immersion blender, blend a portion of the soup for a creamier texture, leaving some chunks for a rustic feel.
Stir in the heavy cream, salt, and black pepper. Cook for another 2-3 minutes to heat through, but avoid boiling.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 244 mg | 82% | |
| Sodium | 5059 mg | 220% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 32.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4104 mg | 87% | |
*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.
