The Oyster Mushroom Soup (With Vegan and Gluten Free Options)
The perfect mushroom soup that you've been looking for.
Servings: 6
Calories: 200kcal
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Blender or Handheld Immersion Blender
Ingredients
- 1 pound of oyster mushrooms diced, leave some larger sliced mushrooms for beautiful garnish on service.
- 2 tablespoons of butter substitute with vegan butter or olive oil for a vegan version
- 1 medium onion diced
- 2 cloves of garlic minced
- 6 cups of vegetable broth use a gluten-free broth for a gluten-free version
- 1 cup of heavy cream substitute with coconut milk or non-dairy milk for a vegan version
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. If using vegan butter or olive oil, skip this step and heat the vegan butter or olive oil in the pot or Dutch oven instead.
- Add the onions and garlic and sauté until they are softened and fragrant, about 5 minutes.
- Add the diced mushrooms and continue to sauté until they are tender, about 5-7 minutes.
- Remove 1 cup of the mushrooms and set them aside, including the larger slices for garnishing on service.
- Pour in the vegetable broth and bring the mixture to a boil. If using a gluten-free broth, make sure it is labeled as gluten-free.
- Reduce the heat to low and simmer for 15 minutes.
- Puree the soup with a handheld immersion blender until smooth, or use a blender. Be very careful when working with hot soup.
- Stir in the reserved mushrooms, saving back the larger slices for a finishing garnish, and heat until they are warmed through.
- Stir in the heavy cream and season with salt and pepper to taste. If using coconut milk or non-dairy milk, add it at this step.
- Serve the soup hot, garnished with fresh herbs, the reserved larger sautéed mushroom slices, and/or a sprinkle of parmesan cheese if desired.
Notes
Add more liquid as needed to get the texture and consistency you desire. Some people like it thick, some thin. I often find myself mixing in a little extra liquid when I heat up any leftovers the next day, water will work just fine. This soup freezes well too, if real dairy is omitted (It can separate), so make extra. Remember to hit the bakery too. Fresh bread is so good with a thick soup.