Oyster Mushroom Soup
A rich and woodsy oyster mushroom soup, sharpened by a late addition of red wine vinegar. This small amount of acid is the key to balancing the creamy base, built from a classic butter and flour roux. It cuts through the richness of the milk, ensuring the delicate, savory flavor of the oyster mushrooms remains the focus. The result is a clean, yet substantial starter that avoids the heaviness found in many cream soups.
Instructions
Clean mushrooms – I usually wash them under cold water, dry them and remove the stems.
Cut mushrooms into thin strips.
Melt butter in a small pot.
Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid.
Combine the flour and water, whisk to remove any lumps and add to the pot.
Add the salt and milk.
Cook for 10 more minutes.
In a small bowl or jar combine the garlic and vinegar.
Serve the soup with 1-2 tablespoons (or more) of the garlic and vinegar mixture and hot red pepper..
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
