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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Clean the oyster mushrooms by wiping off any dirt with a damp paper towel. Roughly chop the mushrooms into bite-sized pieces.

Step 2

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.

Step 3

Add the minced garlic and cook for another 1 minute, stirring to prevent burning.

Step 4

Stir in the diced carrot, celery, and potato. Cook for 4-5 minutes, stirring occasionally, to soften the vegetables slightly.

Step 5

Add the chopped oyster mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.

Step 6

Pour in the vegetable stock and add the bay leaf and thyme sprigs. Bring the soup to a simmer.

Step 7

Reduce the heat to low, cover, and let the soup cook for 15-20 minutes until the vegetables are tender.

Step 8

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.

Step 9

Stir in the heavy cream, salt, and black pepper. Cook for another 2-3 minutes to heat through, but avoid boiling.

Step 10

Taste and adjust seasoning if needed.

Step 11

Ladle the soup into bowls and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	1931.3 grams (1931.3g)

Amount per serving	% Daily Value*
Calories	1812

Total Fat 124.40g	159%
Saturated Fat 55.90g	280%
Polyunsaturated Fat 7.40g
Cholesterol 245mg	82%
Sodium 5059mg	220%
Total Carbohydrate 133.30g	48%
Dietary Fiber 26.00g	93%
Total Sugars 32.20g
Protein 33.30g	67%

Vitamin D 0IU	0%
Calcium 257mg	20%
Iron 9mg	50%
Potassium 4104mg	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.

Source of Calories

Fat: 62.7%

Protein: 7.5%

Carbs: 29.9%