Rustic Oyster Mushroom and Potato Soup
January 22, 2021 • 0 comments
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
Ingredients
- (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)
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.
Click here to see the recipe on the Mushroom Council's website.
