Oyster Mushroom Soup

Oyster Mushroom Soup Recipe

Oyster Mushroom Soup is a vegetarian soup of American cuisine. There is no meat in the soup, but it is very nutritious and incredibly delicious. We use:

– fresh vegetables, celery, carrots, leeks

– oyster mushrooms

– miso paste to enhance the taste and balance of salt

– lemon juice as a salt substitute.

How to cook Mushroom Soup?

Finely chop the vegetables and bring them to softness in a large saucepan. Add liquids. Add the solid ingredients and the remaining seasoning. Cook for 25-30 minutes.

Light soup for every day is ready!

Android app here: https://play.google.com/store/apps/details?id=com.cook4yourself.android

iOS app here: https://apps.apple.com/us/app/cook4yourself/id1561606000

Support Patreon here: https://www.patreon.com/cook4yourself

Recipe type: Soups

Recipe type: American

Yield: 4-6

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Ingredients:

Ginger — 60 grams

Lemongrass — 30 grams

Garlic — 2 cloves

Carrots – 180 grams

Stem celery — 200 grams

Leek — 200 grams

Oyster mushrooms — 260 grams

Olive oil — 3 tablespoons

Miso paste — 2 tablespoons

Vegetable broth — 1 liter

Water — 1 liter

Bay leaf — 5 pieces

Tamarind paste — 2 tablespoons

Rice vinegar — 1 tablespoon

Lemon juice — 1 tablespoon

Directions:

1. Cut the white part of the leek into thin rings.

2. Finely chop ginger and garlic.

3. Cut lemongrass into thin rings.

4. Cut the stem celery into small slices.

5. Cut the carrots into thin rectangular bars 2 inches (5 cm) long.

6. In a large saucepan, heat 3 tablespoons of olive oil over medium heat.

7. Add leeks, celery, garlic and ginger. Cook until the vegetables are soft.

8. Add miso paste, broth and water. Slightly increase the fire. Cook for 5 minutes.

9. Add bay leaves, carrots, oyster mushrooms, lemongrass, tamarind paste, rice vinegar and juice of half a lemon.

10. Reduce the heat to a moderate minimum.

11. Cook the soup for 25-30 minutes.

Serving: Serve the soup hot!

Bon Appetit!