Oyster mushrooms have the most delicate, almost seafood-like flavor among common mushrooms - which is how they got their name. This soup celebrates their subtle nature with a velvety texture and gentle seasoning that lets their mild, slightly anise-tinged flavor shine.
Unlike more robust mushroom varieties, oyster mushrooms cook quickly and have a tender, silky texture. The result is an elegant soup that's perfect as a refined starter or light lunch.
About Oyster Mushrooms
- Flavor: Mild, subtle, slightly sweet
- Texture: Tender, silky
- Color: Gray, white, or pink
- Availability: Year-round cultivated
Cooking Tips
- Don't overcook - they turn rubbery
- Tear rather than cut
- Use whole cluster for presentation
- Cook quickly over high heat
Serving Suggestions
- Fresh tarragon
- Light olive oil drizzle
- Crusty bread
- Elegant dinner starter
Oyster Mushroom Soup
Velvety soup with delicate oyster mushrooms.
Nutrition per serving
175Calories
5gProtein
14gCarbs
12gFat
2gFiber
4gSugar
Ingredients
Instructions
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Prepare mushrooms. Tear oyster mushrooms into pieces. Reserve some small whole pieces for garnish.
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Sauté. Melt butter over medium-high heat. Add mushrooms and cook 5-6 minutes until lightly golden. Don't overcook. Remove and set aside.
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Build soup. In same pot, add onion. Cook 5 minutes. Add garlic and cook 1 minute. Add broth, most of the mushrooms, and tarragon. Simmer 15 minutes.
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Blend and finish. Blend until velvety smooth. Stir in cream and heat gently. Season with salt and white pepper. Serve garnished with reserved mushrooms and parsley.
Recipe Notes
- King oyster: Slice thin for a meatier texture.
- Vegan: Use olive oil and oat cream.
- Herb swap: Chives or thyme work well too.
- Storage: Refrigerate 3 days. Best fresh.
