Oyster Mushroom Cream Soup
Check it out below:
Oyster Mushroom Cream Soup
Print RecipeIngredients: 100 g fresh oyster mushroom, 100 g Via Naturalis
vegetable oyster mushroom pâté, 5 dl water, 1 parsnip, 1 carrot, 1.5
dl heavy cream, salt, pepper, cooking oil
Preparation: Place the peeled and sliced vegetables and the water
in a saucepan and cook until soft for 20 minutes. Take the pot off the
heat and blend its contents. Add the mushroom pâté, the cream and
season with salt and pepper to taste. Return the soup to the heat and
bring to a boil.
Preparation of the topping: Cut the caps of the fresh oyster
mushrooms into cubes and fry them in hot oil until the mushrooms
become a nice golden brown color and crispy. Remove from the oil
and place on kitchen paper to absorb excess oil. Add a little salt.
For serving: Ladle the soup into a bowl, then sprinkle some of the
fried mushrooms on top. Chopped fresh parsley and chili oil can also
be used to decorate the top.
vegetable oyster mushroom pâté, 5 dl water, 1 parsnip, 1 carrot, 1.5
dl heavy cream, salt, pepper, cooking oil
Preparation: Place the peeled and sliced vegetables and the water
in a saucepan and cook until soft for 20 minutes. Take the pot off the
heat and blend its contents. Add the mushroom pâté, the cream and
season with salt and pepper to taste. Return the soup to the heat and
bring to a boil.
Preparation of the topping: Cut the caps of the fresh oyster
mushrooms into cubes and fry them in hot oil until the mushrooms
become a nice golden brown color and crispy. Remove from the oil
and place on kitchen paper to absorb excess oil. Add a little salt.
For serving: Ladle the soup into a bowl, then sprinkle some of the
fried mushrooms on top. Chopped fresh parsley and chili oil can also
be used to decorate the top.
