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–+ servings

Roasted Oyster Mushroom Soup

A woodland mushroom soup with deep roasted flavour. Roasting oyster mushrooms concentrates their flavour and gives this soup a rich, savoury depth. A small potato adds body without overwhelming the mushrooms. The soup can be finished simply with roasted oyster mushroom pieces, or with optional foraged additions such as jelly ears or scarlet elf cups for extra texture and colour.Ingredients
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Servings 3 servings

Ingredients
  

Soup

  • 350-400 roasted oyster mushrooms
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 100 j small potato peeled
  • 20 g olive oil
  • 600 ml vegetable stock
  • ½ tsp fresh thyme or a pinch dried thyme
  • 1 tbsp cream or crème fraîche or Greek yoghurt optional
  • salt
  • freshly ground black pepper
  • small splash lemon juice or sherry vinegar optional

Garnish

  • 1 roasted oyster mushroom saved from the batch
  • chopped parsley or thyme
  • drizzle olive oil or walnut oil
  • swirl Greek yoghurt or sour cream

Instructions
 

Prepare the potato

  • Peel the potato and cut into small cubes.
  • Place in a small bowl with a tablespoon of water, cover loosely and microwave for 3 minutes until just tender. Set aside.

Reserve the garnish mushroom

  • Set aside one roasted oyster mushroom. Slice it finely lengthwise and keep for the final garnish.

Cook the soup base

  • Heat the olive oil in a saucepan over medium heat.
  • Add the onion with a pinch of salt and cook gently for 5 minutes until soft but not browned.
  • Add the garlic and thyme and cook for 1 minute.
  • Add the roasted oyster mushrooms, the softened potato, the vegetable stock
  • Bring to a gentle simmer and cook for 8–10 minutes so the flavours combine.

Blend

  • Blend the soup until smooth using a blender or stick blender.
  • Season with salt, pepper and a small splash of lemon juice or vinegar to brighten the flavour.

Optional Foraged Additions

  • Jelly Ears (Auricularia auricula-judae): Jelly ears add a pleasant slightly crunchy texture that contrasts with the smooth soup.
  • Preparation: Wash thoroughly to remove woodland debris. Blanch in boiling salted water for 2–3 minutes. Slice into thin strips.
  • Scarlet Elf Cups (Sarcoscypha species). Scarlet elf cups have a mild flavour but provide a beautiful splash of colour.
  • Preparation: Clean carefully as grit often sits in the cup. Blanch briefly for about 1 minute in boiling water. Slice into thin strips.
  • To use. Add a few slices to the soup just before serving or place them on top as part of the garnish.

Serve and Garnish

  • Ladle the soup into bowls.
  • Swirl the yogurt/cream almost around the outer edge of the bowl
  • If using the jelly ear and or scarlet elf cup strips, mix these with the oyster mushroom strips. Place the julienne of oyster mushrooms, jelly ears and scarlet elf cups in the centre of each bowl and a light drizzle of olive oil or walnut oil.
  • Serve with good bread such as sourdough and crystal salt butter
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