This oyster mushroom soup recipe is easy to make, tastes great, and is really good for you. It contains lots of mushrooms and vegetables, with the only significant fat coming from a little bit of olive oil.
Oyster mushrooms stimulate the immune system through long-chain sugar molecules called polysaccharides. These molecules are also suspected to help fight cancer.
Additionally, oysters have been shown to stimulate receptors in the liver to clear bad cholesterol from the body. This happens because they produce compounds called “statins” similar to those in cholesterol-reducing drugs. So you can see how oyster mushroom soup recipes benefit the body as well as the taste buds!
This recipe can be made with either store-bought or wild oysters. Learning how to identify oyster mushrooms isn’t hard, but you should always learn hands-on from a local expert. Never eat anything that you’re not sure of and never eat anything that you haven’t identified before.
Note that all oysters, either store-bought or wild, can cause a mild stomach upset in certain people. While not common (it’s never happened to me), it does occur. If you’ve never tried oysters before test your reaction to them with a small mushroom sauté before trying a recipe such as this one.
Once you’ve tested them out, try your hand at this easy mushroom soup recipe. Serve it as a main course or on the side with a small salad and some bread. Delicious!
Recommended mushrooms: Oysters, but you can use any edible mushroom such as cremini, portobello, shiitake, or even the simple white button.
- 1 lb oyster mushrooms, cleaned and chopped
- 6 cups stock (chicken, vegetable, whatever)
- 1 tablespoon olive oil
- 1 Vidalia onion, chopped
- 1 large carrot, chopped
- 3 potatoes, cleaned and diced
- 2 tomatoes, chopped
- Salt and pepper to taste
Melt the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic and cook for 5 minutes, stirring frequently.
Pour the stock into a large soup pot and bring to a boil. As it comes to a boil, add the carrots to the onion/mushroom mixture and cook for 5 minutes.
Next add the tomatoes to the skillet and cook for another 3 minutes.
Once the stock is boiling, add the diced potato pieces to the soup pot and let them heat for 5 minutes.
Now add everything from the skillet (onions, oyster mushrooms, garlic, tomatoes, and carrot) to the soup pot.
Turn down the heat to medium and cook everything together for 10 minutes, or until you’ve reached your desired taste, texture, and warmth for all the ingredients.
Season with salt and pepper and serve!
- Add your favorite herbs or spices at the end, starting with 1/2 teaspoon increments. Popular choices for this oyster mushroom soup recipe are fennel, thyme, rosemary, or parsley.
- Once the soup is finished, add a cup or 2 of cooked pasta such as macaroni. Make sure the pasta is al dente as it may cook a little more once added to the hot soup.
- For a slightly different flavor, add 1 tablespoon each of soy sauce and vinegar and one chopped green onion at the end.
- A few tablespoons of flour will help thicken the soup if you find it’s too thin.
Wow! Such a simple recipe but tastes so yummy! I did almost everything as instructed but : I boiled the carrots with a small hung of Chaga mushroom – and removed, also I added 2/3 cups of sour cream to the sauce at the end of cooking, and I used fresh parsley not Tyme but that could’ve worked too. I’ve always wanted to make a homemade mushroom soup I’m so glad I tried this recipe.
So glad you enjoyed it! And love the additions, especially the chaga — phenonomenal idea!