Name: Fresh Oyster Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup oyster mushroom ‘butts’; 1 cup oyster mushrooms; 2 tablespoons bacon; 2 green onions; 2 tablespoons olive oil; 2 cloves garlic; 2 stalks celery; 1 carrot; 4 cups water; 2 tablespoons flour; 1/2 cup half & half; salt and pepper

Fresh Oyster Mushroom Soup

Delicate, velvety, and mildly sweet, oyster mushrooms bring a refined earthiness to this comforting soup. Known for their soft, fan-shaped caps and tender texture, oyster mushrooms cook quickly and absorb flavors beautifully, making them a perfect star for a light, elegant dish. They're also rich in nutrients and have been prized in various cuisines for their subtle umami character.

This soup is ideal for those looking for a sophisticated yet straightforward meal that comes together with minimal effort. With a light broth base that lets the mushrooms shine, it’s an excellent introduction to cooking with fresh oyster mushrooms and makes a wonderful starter or light lunch for any season.

_{Photo by Irina Novikova via Pexels, licensed under CC BY-NC-ND 4.0}

Courses: Dinner, Lunch, Main Dishes, Side Dishes, Soups and Stews

Cluster of fresh pink oyster mushrooms (Pleurotus djamor) with delicate, ruffled caps and gills, arranged on a woven textured surface with warm, natural lighting and soft shadows highlighting their vibrant salmon-pink hue.

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Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Intermediate Servings: 4

Instructions

When preparing oysters for drying, remove any dirt or bark, then cut out the tough ‘butt’ attachment and save these to a pot.
Cover with water and boil for ten minutes and let cool some.
Buzz up in a blender until almost smooth. Set aside.
Saute the bacon and chopped white part of the onions along with the diced oysters (not the butts) in oil until starting to brown.
Add the celery, garlic, carrot and chopped onion greens and saute a few more minutes.
Add the water and bring to a boil, then simmer for 15 minutes.
Whisk the flour into the half and half and add to the pot along with the blended "butts".
Bring to a boil and simmer a few minutes.
Let cool a bit before serving.

Note

Reheats well. Serve with toast.

May substitute stock for the water; lardons for the bacon, and 1/4 cup white wine for the half and half

Fresh Oyster Mushroom Soup