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–+ servings
Oyster mushroom soup garnished with chives in a wooden serving bowl

Oyster Mushroom Soup

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serving Size: 6
Author Puja Verma
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DESCRIPTION

This warm and creamy oyster mushroom soup is quick-to-make, and super comforting. Made with a combination of mushrooms packs a savory punch and adds a delicious texture, while the coconut milk makes the broth lusciously creamy. It's full of earthy umami flavors making it a soup that suits any season.

INGREDIENTS
  

  • 3 cups king oyster mushrooms sliced
  • 4 cups shiitake mushrooms sliced
  • 1 can white beans I used butter beans
  • 2 cups mushroom broth
  • 2 cans coconut milk full fat
  • 1 tablespoon vegan butter or coconut oil
  • ½ cup shallot diced
  • 1 tablespoon garlic minced or paste
  • 2 tablespoon white miso paste
  • 1 bunch thyme fresh
  • 1 ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup chives finely minced

METHOD
 

  • Melt butter in a Dutch oven or large pot on medium heat. Sauté shallots till soft, and then add garlic. Cook for about a 1-2 minutes.
  • Add the king oyster mushrooms, and only 1 cup of the shiitake mushrooms (reserve the remaining shiitake mushrooms). Cook for 5 minutes till all the mushrooms soften and shrink in size. Once the mushrooms are cooked, then remove from heat.
  • Transfer the sautéed mushrooms to a high speed blender along with the mushroom broth and butter beans. Blend till you achieve a smooth and creamy mushroom purée.
  • Transfer the mushroom purée back into the previous pot over medium heat along with the coconut milk, and whisk in the miso paste till it dissolves into the soup.
  • Tie a tight cooking string around the thyme bunch, and drop it into the soup to release flavor.
  • Add the reserved shiitake mushrooms, then cook for 10 minutes on medium heat.
  • Next, carefully remove the thyme bunch and discard. Add salt and pepper to the soup, and cook for another 2 minutes.
  • Remove from heat and add fresh chives before serving.

NOTES

  • Use Fresh Mushrooms: Fresh mushrooms offer the best flavor and texture. Avoid using dried mushrooms unless they have been rehydrated properly.
  • Blend Carefully: Whenever you’re blending hot liquids, I suggest working in batches to allow steam to escape and prevent accidents.
  • Choose Quality Coconut Milk: Use good-quality canned full-fat coconut milk for the silkiest texture and creamiest flavor. Usually, Thai brands are the best!

NUTRITION

Calories: 442kcal | Carbohydrates: 37g | Protein: 15g | Fat: 30g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 864mg | Potassium: 1564mg | Fiber: 10g | Sugar: 7g | Vitamin A: 281IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 9mg
Course: Appetizer, Main', Side Dish, Soup
Cuisine: All, American
Keyword: oyster mushroom soup, oyster mushrooms soup
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