Rustic Oyster Mushroom and Potato Soup

This easy soup is loaded with hearty oyster mushrooms and filling potatoes. The broth is smooth and buttery, but not too heavy making it a great option for a light lunch. The addition of half and half adds a touch of creamy richness, but the soup is still delicious if you choose to leave it out.

Author: Mushroom Council

Serves: 4-6

Prep Time: 15 minutes

Cook Time: 25 minutes

What You Need

2 tablespoons unsalted butter
1 small yellow onion, diced
2 ribs celery, sliced
10 ounces oyster mushrooms*, roughly chopped
2 pounds gold potatoes, peeled and diced (about 4 medium potatoes)
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
4 cups chicken or vegetable stock
½ cup half and half, optional
Chopped celery leaves or fresh parsley for garnish
Additional salt and pepper to taste, if desired

What You Do

Melt the butter over medium-high heat in a large soup pot. Add the onion and cook for about 5 minutes, until it begins to soften and brown. Add the celery and cook about 3 more minutes until it softens slightly.
Stir in the mushrooms and continue to cook until they darken and shrink, about 3 more minutes. Add the potatoes, salt, and pepper. Stir well. Stir in the flour to coat all the ingredients.
Pour in the stock and bring the soup to a boil. Reduce the heat and simmer, stirring occasionally, for 7 to 10 minutes, until the potatoes are tender. Reduce the heat to low, stir in the cream. Add additional salt and pepper if desired.
Remove from the heat and serve garnished with chopped celery leaves or fresh parsley.

Exotic, Soups & Sauces, Fall, Winter