Rustic Oyster Mushroom and Potato Soup

January 22, 2021 • 0 comments

Rustic Oyster Mushroom and Potato Soup
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 lunch. 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.
  • Prep Time:
  • Cook Time:
  • Servings: 4-6


  • (2 TBSP) Unsalted Butter
  • (1) Small Yellow Onion, Diced
  • (2 ribs) Celery, sliced
  • (1 pint, roughly chopped) Oyster Mushrooms
  • (2 lbs) Gold potatoes, peeled and diced
  • (To Taste) Salt & Pepper
  • (2 TBSP) All Purpose Flour
  • (4 cups) Stock - chicken, or vegetable
  • (1/2 cup) Half and Half (optional)
  • Celery leaves or parsley, chopped for garnish (optional)


  1. 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.
  2. 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.
  3. 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.
  4. Remove from the heat and serve garnished with chopped celery leaves or fresh parsley.

Click here to see the recipe on the Mushroom Council's website.