Creamy Oyster Mushroom Soup Recipe
Craving a warm, nourishing bowl of goodness? This Creamy Oyster Mushroom Soup is the perfect answer! This one-pot wonder comes together in just 35 minutes, making it ideal for busy weeknights. Packed with flavor from fresh oyster and shiitake mushrooms, this vegan, dairy-free, and gluten-free soup is a comforting treat for mushroom lovers. Get ready to indulge in a creamy, umami-packed experience!
Creamy Oyster Mushroom Soup Recipe
Ingredients and Method
Creamy Oyster Mushroom Soup Recipe
- 4 tablespoon vegan butter or olive oil, divided
- 500g oyster mushrooms cut into 1-inch pieces, tough stems removed
- 150g shiitake mushrooms
- 1 large yellow onion finely diced
- 3 large garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 1 tablespoon flour of choice (all-purpose, gluten-free all-purpose, or white rice flour)
- 3-4 cups mushroom broth or vegetable broth see notes
- ¼ teaspoon sea salt or more to taste
- Freshly cracked black pepper, to taste
- 1 can (13.5oz) full-fat coconut milk
- 1 tablespoon white miso paste optional
- In a Dutch oven or a large pot, melt 1 tablespoon butter over medium-high heat. Once it starts to sizzle, add the mushrooms and saute for 4-5 minutes, stirring occasionally, or until golden brown. Work in batches if needed and make sure to not overcrowd the pot! You don’t want to end up with steamed mushrooms.
- To the same pot, add 1 tablespoon butter and heat over medium heat. Add the onion and saute for 5-6 minutes, or until golden brown and translucent. Add the garlic and fresh thyme and saute for 30 more seconds, until fragrant.
- Then, add flour and stir vigorously. Cook for 30 more seconds to cook the raw flour flavor. Pour the mushrooms broth or vegetable broth and stir to get any browned bits off the bottom. Return the mushrooms to the pot, season with salt, and black pepper, and bring to a boil.
- Reduce the heat to medium-low and simmer for 15 minutes with a lid on.
- Finally, add the coconut milk and stir. Using a finer mesh strainer, dissolve the miso into the water, leaving the chunky bits in the strainer so you have a smooth and creamy broth. Serve right away with a squeeze of lemon juice and top with green onions!
Creamy Oyster Mushroom Soup Recipe
Don’t skip the fresh shiitake mushrooms! As mentioned in the post, oyster mushrooms don’t have that much flavor, they’re more known for their meaty texture. Adding shiitake, which are flavorful and aromatic, is key in this oyster mushroom soup recipe!
Use a high-quality mushroom or vegetable stock. You can either use a store-bought broth or what I do is soak 20g of dried shiitake mushrooms in 3 cups of hot water for 20 minutes. Then, drain it and you have homemade mushroom broth!
Use full-fat coconut milk. This is essential if you want to end up with a creamy and rich soup, rather than one that is watery and thin.
If you want to thicken this soup, you can add a can of white beans (drained and rinsed) and blend half of the soup using an immersion blender. I do that in my dairy-free potato leek soup and it works really well.
