Oyster Mushroom Soup

This vegetarian oyster mushroom soup is super flavorful and satisfying. It is made with vegetables, herbs and pasta, so can be served as the main course with a salad on the side.

 

Prep Time: 10 minutes  Cook Time: 25 min

Yield: 6 servings

Ingredients

  • Olive oil
  • Green onions
  • White onions
  • Garlic
  • Carrots
  •  
  • Fresh oyster mushrooms
  • Parsley
  • Black pepper
  • Salt
  • Pasta
  • Lemon juice
  • Hot water

    INSTRUCTIONS

    1. Heat olive oil in a large pot.
    2. Cook green onions, White onions, garlic and carrots until tender.
    3. Add in tomato paste. Stir well and cook for 2 minutes.
    4. Toss in chopped oyster mushrooms, parsley, salt and pepper. Cook over medium low heat for 10 minutes, stirring occasionally.
    5. Toss in dry pasta, lemon juice and hot water. Bring it to boil and let it simmer for 15 minutes.
    6. Serve with chopped fresh parsley and green onions on the top.

     

    Alternatives

    1. You can use all types of oyster or pearl mushrooms.
    2. You can use whatever vegetable you have on hand. Leeks, celery, spinach and potatoes are all fine. If you use potatoes, either leave the pasta out or use a smaller amount so that you don’t end up a very starchy soup.
    3. It is the same for parsley. You can use your favorite herb instead. Fresh dill or thyme could be good substitutes.
    4. If you are looking for a gluten-free soup recipe, omit pasta or use a gluten-free type of pasta.
    5. Tomato paste gives a nice tangy flavor. Use store-bought or homemade tomato paste.
    6. If you want, you can use vegetable broth instead of plain water