Mushrooms can be divisive, yet one of the most popular soups in our café is always mushroom soup. This recipe is for true mushroom lovers: a creamy, thick, mushroom-rich soup topped with seared and charred oyster mushrooms. It is the perfect winter warmer.
Takes 50 minutesminutes
Serves 4
Ingredients
For the soup
750gmushrooms of choiceapprox. 4 cups sliced
4garlic cloves
2large shallots or 1 onion
3tbspolive oil45ml / 1½ cups
5sprigs fresh thyme or 1 tbsp dried thyme
250mlwhite wine1 cup
1litre vegetable stock4 cups
1tspwhite miso paste
1tspDijon mustard
250mlcoconut milk or plant-based cream1 cup
15gfresh parsleychopped (approx. ½ cup loosely packed)
For finishing
200goyster mushrooms
1tbspolive oil15ml
3tbsptamari or soy sauce45ml
1.5tbspmaple syrup22ml
1tbspapple cider vinegar15ml
Pinchchilli powder
Pinchsea salt
1garlic clove
Drizzle coconut cream or plant cream
Fresh parsleychopped
Instructions
Prepare the vegetables
Peel and finely slice the shallots (or onion) and garlic. Slice the mushrooms into even pieces. Roughly chop the parsley.
Sauté the aromatics
Heat 2 tbsp (30ml) olive oil in a large pot over medium heat. Add the sliced shallots or onion and sauté for 3–4 minutes until softened. Add the garlic and cook for 1 minute more.
Cook the mushrooms
Add the mushrooms and a pinch of salt. Cook for 10–15 minutes, stirring regularly, until they release their moisture and start to brown. Add the thyme and cook for another minute.
Deglaze the pot
Pour in the white wine and scrape the bottom of the pot to release any caramelised bits. Simmer for 3–4 minutes until the wine reduces by half.
Add the stock and seasonings
Stir in the vegetable stock, miso paste, and Dijon mustard. Bring to the boil, then reduce to a simmer and cook for 15 minutes.
Blend the soup
Remove the thyme sprigs if using fresh. Add the coconut milk or plant cream. Use a hand blender to blend until smooth and creamy, or blend only half if you prefer some texture. Season to taste with salt and black pepper. Stir in the chopped parsley.
Sear the oyster mushrooms
Heat 1 tbsp (15ml) olive oil in a frying pan over high heat. Tear the oyster mushrooms into strips. Once the pan is hot, add the mushrooms with a pinch of salt and cook for 4–5 minutes until charred.
In a mug, mix the tamari, maple syrup, apple cider vinegar, and grated garlic. Add this to the pan and cook for 1 minute until sticky and glazed, turning the mushrooms to coat well.
Serve
Ladle the hot soup into bowls. Top with the glazed oyster mushrooms, a drizzle of coconut or plant cream, and a sprinkle of fresh parsley. Serve immediately.
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