forkue
Oyster Mushroom Soup

Bulgarian · Lunch · Easy

Oyster Mushroom Soup

Total
40 min
Prep
15 min
Serves
4
Calories
160
Jump to recipe

Tender oyster mushrooms simmer in a buttery milk broth, with garlic vinegar and red pepper flakes added at the table for a sharp, warming finish.

The mushrooms stay in slender strips in oyster mushroom soup, giving each spoonful a little chew against the smooth broth. A small amount of flour binds the milk and cooking juices without turning the soup into a heavy cream sauce.

Trim only the tough base of each mushroom cluster; the tender stems belong in the pot. Keep the garlic vinegar separate until serving so you can control the tang and avoid splitting the milk while it simmers.

UmamiTangyCreamyBudgetVegetarianNut-freeEgg-free

Method

  1. Melt butter in a saucepan over medium heat. Add the oyster mushrooms and salt and cook for , stirring, until softened and their juices begin to evaporate.

  2. Sprinkle in flour and stir for until no dry patches remain. Gradually whisk in water, then milk. Bring just to a simmer.

  3. Cook over low heat for , stirring occasionally, until the mushrooms are tender and the broth lightly coats a spoon. Avoid a vigorous boil.

  4. Mix garlic with red wine vinegar in a small bowl. Divide the soup among four bowls and add a little garlic vinegar and red pepper flakes to each, passing the rest at the table.

Forkue tips

  • If the mushrooms are very wet after washing, pat them dry so the butter can coat them before they release more liquid.

Storing and reheating

Refrigerate the soup for up to 3 days, keeping garlic vinegar separate. Reheat gently without boiling and add a splash of milk or water if thickened. Add the vinegar to individual bowls.

Kitchen gear

SaucepanTop picks on AmazonWhiskTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

160Calories
6gProtein
14gCarbs
10gFat

Oyster Mushroom Soup: FAQ

Can I use cremini mushrooms?

Yes. Slice them thinly and cook until tender; they give a firmer bite and a darker broth than oyster mushrooms.

Why did my soup separate?

A hard boil or vinegar added to the cooking pot can split the milk. Keep the heat low and add the acidic dressing only after serving.

How do I store and reheat Oyster Mushroom Soup?

Refrigerate the soup for up to 3 days, keeping garlic vinegar separate. Reheat gently without boiling and add a splash of milk or water if thickened. Add the vinegar to individual bowls.

How long does Oyster Mushroom Soup take?

About 40 min in total: 15 min prep and 25 min cooking.

What do I need to make Oyster Mushroom Soup?

The key ingredients are oyster mushrooms, butter, all-purpose flour, milk, garlic and red wine vinegar, plus pantry basics.

Any tips for Oyster Mushroom Soup?

If the mushrooms are very wet after washing, pat them dry so the butter can coat them before they release more liquid.

Cook this next

More mushroomsMore red wine