This easy soup is loaded with hearty oyster mushrooms and filling potatoes. It id smooth and buttery, but not too heavy making it a great option for a light dinner. The addition of cream adds a touch of creamy richness, but the soup is still delicious if you choose to leave it out.
* 2 tablespoons unsalted butter
* 1 small yellow onion or leeks, diced
* 2 ribs celery, sliced (optional)
* 250g oyster mushrooms*, roughly chopped
* 1/2 kg Irish potatoes, peeled and diced
* ½ teaspoon fine sea salt
* ¼ teaspoon ground black pepper
* 2 tablespoons all-purpose flour
* 4 cups chicken or vegetable stock
* ½ cup Cream
* Chopped celery leaves and or fresh parsley for garnish
* Additional salt and pepper to taste, if desired
1. 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.
2. 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.
3. 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.
4. Remove from the heat and serve garnished with chopped celery leaves or fresh parsley
Inspired by The Mushroom Council Recipes