Recipe: creamy oyster mushroom soup

For anyone who has just harvested mushrooms from their grow kit , we present here a particularly delicious recipe: oyster mushroom soup.

Versatile, from a starter for Christmas dinner to a main course with a side of bread. Don't forget to bring the leftovers for lunch the next day.

Ingredients

400 grams of oyster mushrooms
2 onions
2 cloves of garlic
2 stalks of celery
1 liter vegetable stock
4 sprigs of thyme
Parsley
1 bay leaf
Olive oil
Salt and pepper

Preparation method

1. Finely chop the onion and garlic and dice the celery.
2. Heat some olive oil in a pan and sauté the onion, garlic, and celery for 5 minutes over low heat. Add the thyme leaves and cook briefly.
3. Then add the vegetable stock and bay leaf. Bring to a gentle boil.
4. Heat some olive oil in another pan and fry the oyster mushrooms with some salt and pepper.
5. Then add the oyster mushrooms to the broth. Bring back to a boil and let the soup simmer over low heat for 15 to 20 minutes.
6. Remove the bay leaf and then puree the soup with a hand blender.
7. Taste and season with salt and pepper.
8. Finely chop the parsley and garnish the soup.