Lunch

Oyster Mushroom Soup

Name: Oyster Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb Oyster mushrooms, cleaned, stems removed, and cut into thin strips; 4 tablespoons Butter, melted; 1 tsp Salt; 1 cup Water, whisked with flour; 2 tablespoons Flour, whisked with water; 1 cup Milk; 3 cloves Garlic, combined with vinegar; 1/3 cup Red wine vinegar, combined with garlic; Red pepper flakes, Garnish

A creamy oyster mushroom soup finished with a sharp garlic and red wine vinegar mixture and hot red pepper flakes.

35 min
190 kcal
Vegetarian
Soup

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Wash the oyster mushrooms under cold water and dry them.
Step 2:
Remove the mushroom stems.
Step 3:
Cut the mushrooms into thin strips.
Step 4:
Melt the butter in a small pot.
Step 5:
Add the mushrooms and cook for 10 minutes, until they release liquid.
10 min
Step 6:
Combine the flour and water in a bowl.
Step 7:
Whisk the flour and water mixture until no lumps remain, then add it to the pot.
Step 8:
Add the salt and milk to the pot.
Step 9:
Cook for 10 more minutes.
Step 10:
In a small bowl or jar, combine the garlic and red wine vinegar.
Step 11:
Serve the soup with 1–2 tablespoons, or more, of the garlic and vinegar mixture and garnish with hot red pepper flakes.