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Another family recipe for colder days – Oyster Mushroom Soup. Oyster mushrooms definitely belong to my favourites. They have very smooth mild flavour similar to anise. What a great use in many dishes like stews, sauces or soups, mainly in Asian cuisine. Don’t be afraid to try something new, mushrooms are very comforting and moreover, they have an awesome aroma. Very easy soup, ideal for fast week dinner or lunch. Enjoy!
Total Time: 40 minutes
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1 medium onion, peeled and finely chopped
300g of Oyster mushrooms, hardly chopped caps only
1 teaspoon of paprika powder
4 medium potatoes, peeled and diced
½ cup of single cream
1 tablespoon of fresh parsley, hardly chopped
Sea salt and ground black pepper
Olive oil
½ cup of sour cream or crème fraîche
300g of Oyster mushrooms, hardly chopped caps only
1 teaspoon of paprika powder
4 medium potatoes, peeled and diced
½ cup of single cream
1 tablespoon of fresh parsley, hardly chopped
Sea salt and ground black pepper
Olive oil
½ cup of sour cream or crème fraîche
Fresh bread to serve with
Instructions
In a non sticking casserole pan heat up 1 tablespoon of oil on medium heat. Add onion and sauté until soft for couple of minutes.
Next, add mushrooms and stir gently. Lower the heat and cover with a lid. Braise for at least 15 minutes.
Add potatoes and sprinkle with paprika powder. Mix well and roast for 2 more minutes.
Season well with salt and pepper and pour 1 liter of hot boiling water. Continue cooking until potatoes are nicely soft, for about 10-15 more minutes.
Pour in single cream and sprinkle with fresh parsley. Taste and taste. Add some more salt if needed.
Finish with 1 tablespoon of crème fraîche and serve with fresh bread.
Makes 4 serves.
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Great inghsit! That’s the answer we’ve been looking for.
Thanks! All the best K.