Oyster Mushroom Soup Recipe

There’s something incredibly soothing about making a creamy oyster mushroom soup; the earthy aroma of the mushrooms mingling with fresh herbs just envelops the kitchen in comfort. As the pot simmers away, the anticipation builds, knowing the first spoonful will offer that perfect balance of savory and creaminess that feels like a warm hug in a bowl.

This creamy oyster mushroom soup has earned its place as a favorite in my kitchen. Given that its flavor base is built upon the trio of olive oil, onions, and garlic, it seems only natural to take a moment and sing the praises of each of these ingredients.

Simply put, they are the backbone of a great many savory dishes (in my count, at least a dozen and a half). Add to that the four cups of chopped fresh oyster mushrooms—they may be the most underrated fungi—and you’ve got the making of one unforgettable soup.

Oyster Mushroom Soup Recipe Ingredients

– Oyster Mushrooms:
– Low in calories
– Rich in protein and fiber
– Boosts the immune system
– Provides a mild, earthy flavor

– Garlic:
– Contains antioxidants
– Helps boost immune function
– Adds a robust, aromatic flavor

– Olive Oil:
– Rich in healthy monounsaturated fats
– Contains anti-inflammatory properties
– Enhances overall flavor of the soup

– Fresh Thyme:
– Offers a fragrant, herbal note
– Contains vitamins A and C
– Supports respiratory health

– Heavy Cream:
– Adds richness and creaminess
– Contributes some protein and calcium
– Enhances overall texture and mouthfeel

Oyster Mushroom Soup Recipe Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound oyster mushrooms, cleaned and sliced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon soy sauce (optional)

How to Make this Oyster Mushroom Soup Recipe

1. In a big pot over medium heat, warm the olive oil.

2. Toss in the diced onion and fry it until it’s see-through, around 3 to 4 minutes.

3. Add the minced garlic and cook for another minute.

4. Put the sliced oyster mushrooms in the pot and cook them until they are golden brown and tender, about 5-7 minutes.

5. Combine and bring to a boil the broth with broth base, soy sauce, and water.

6. Lower the heat to low and let the soup simmer for 15-20 minutes.

7. Incorporate the heavy cream and flavor with salt and freshly ground black pepper to taste.

8. Add the leaves of fresh thyme and let the soup simmer for another 5 minutes.

9. Mix in the fresh parsley that has been chopped and the soy sauce, if you’re opting to use it, to create a well-blended mixture of flavors.

10. Season as required, and serve the soup very hot. If you like, garnish the top with more parsley.

Oyster Mushroom Soup Recipe Equipment Needed

1. Large pot
2. Medium heat source (e.g., stovetop)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Ladle for serving

FAQ

• Q: Can I use other types of mushrooms instead of oyster mushrooms?A: Yes, you can use different types of mushrooms, such as cremini or shiitake, instead of oyster mushrooms, but this will change the flavor somewhat.
• Q: Is there a substitute for heavy cream?You can substitute coconut milk or a dairy-free cream alternative for a lighter, non-dairy option.
• Q: Can I make the soup in advance?A: Yes, the soup can be made a day ahead of time and will develop even deeper flavors when it is reheated. Add fresh herbs just before serving.
• Q: How should I clean the oyster mushrooms?A: Remove dirt with a damp cloth or paper towel. Wipe gently. Avoid the temptation to hold these items under running water; they will not do well in a moisture-rich environment.
• Q: Can I freeze the soup?A: The soup should be frozen without cream–add cream during reheating.
• Q: What can I serve with this soup?A: Pairing this dish with either crusty bread or a simple green salad constitutes a complete meal.

Oyster Mushroom Soup Recipe Substitutions and Variations

Olive Oil: Use coconut oil or butter for a similar flavor profile with a hint of something different.
Coconut milk or cashew cream can be used instead of heavy cream for a dairy-free option.
Thyme in Fresh Form: Substitute dried thyme (1 teaspoon) or fresh rosemary, for another kind of herbal note.
Baby bella, shiitake, or button mushrooms may be substituted for oyster mushrooms in this recipe.

Pro Tips

1. Sauté for Depth of Flavor When cooking the onions and garlic, allow them to caramelize slightly for a deeper, richer flavor. This enhances the overall taste profile of the soup.

2. Mushroom Browning Make sure the mushrooms are cooked in a single layer in the pot to achieve an even golden brown color. Overcrowding the pot can lead to steaming rather than browning, which affects the texture and taste.

3. Broth Boost Use a high-quality broth or stock for more flavor. If using store-bought, consider enhancing it with a splash of white wine during the simmering process for extra depth.

4. Cream Temperature Warm the cream slightly before adding it to the soup to prevent it from curdling. This ensures a smooth, creamy texture.

5. Herb Timing Add the thyme early enough for its flavors to infuse into the broth, but add the parsley towards the end to maintain its fresh, bright flavor and vibrant color.