Rustic Oyster Mushroom and Potato Soup
recipe from The Mushroom Council
This easy soup is loaded with hearty oyster mushrooms and filling potatoes. The broth is smooth and buttery, but not too heavy making it a great option for a light meal. The addition of half and half adds a touch of creamy richness, but the soup is still delicious if you choose to leave it out.
Ingredients:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 ribs celery, sliced
- 10 ounces oyster mushrooms, roughly chopped
- 2 lbs. potatoes, peeled and diced (about 4 medium potatoes)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 4 cups vegetable stock
- ½ cup half and half, optional
- Chopped celery leaves or fresh parsley for garnish
- Additional salt and pepper to taste, if desired
Directions:
- Melt the butter over medium-high heat in a large soup pot. Add the onion and cook for about 5 minutes, until it begins to soften and brown. Add the celery and cook about 3 more minutes until it softens slightly.
- Stir in the mushrooms and continue to cook until they darken and shrink, about 3 more minutes. Add the potatoes, salt, and pepper. Stir well. Stir in the flour to coat all the ingredients.
- Pour in the stock and bring the soup to a boil. Reduce the heat and simmer, stirring occasionally, for 7 to 10 minutes, until the potatoes are tender. Reduce the heat to low, stir in the cream. Add additional salt and pepper if desired.
- Remove from the heat and serve garnished with chopped celery leaves or fresh parsley. Makes 4-6 servings.
