- 1 lb Oyster mushrooms
- 3 medium onions, red or white
- 2 cans full-fat coconut milk
- 1 Tbsp high heat cooking oil (coconut, grapeseed, avocado)
- 4 cloves garlic
- 3 tbsp stock powder
- 2 bay leaves
- 1 Tbsp thyme
- ½ tsp coriander
- 1 tsp soy sauce
- 1 tsp balsamic vinegar
- 1 cup water (for consistency)
- Salt and pepper to taste
- Heat a large soup pot on medium/high until shiny and you can feel the heat (if it's smoking you’ve gone too far).
- Toss in your shredded mushrooms, and sauteé for ~10 mins until reduced in size and starting brown. Don’t be afraid to add a bit more oil if they start to stick.
- Reduce heat to medium, add in diced onions and sauteé for an additional 5 mins, until onions are translucent.
- Add in diced garlic and bay leaves, 2 more minutes.
- Add in thyme, coriander and stock powder, stir in a give about 30 seconds.
- Pour in your coconut milk, soy sauce and water, bring to a very gentle simmer for ~10 mins to let the flavours get to know each other.
- Take off the heat, take out your bay leaves and blend some or all of your soup. Our preference is full creamy, but you can reserve part of it if you prefer a chunky texture.
Shred up all your mushrooms into small chunks. This is generally way easier than trying to dice oyster mushrooms into consistently sized pieces , and will allow them to release more moisture when you’re cooking them down
Get everything measured/ready in advance. Makes life simple and straightforward when you’re putting it all together in the end, especially stuff like garlic which will take a while and can be time sensitive.
The type of stock you use is pretty important. Don’t go for heavily salted stuff try to get stock cubes or bulk stock powder. You can use a liquid broth in this soup but it will make the final result thinner than I like.
This is a relatively simple soup in terms of ingredients so the quality of the mushrooms is important.