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Oyster Mushroom Soup

Vegan
Prep Time15 mins
Cook Time20 mins
Servings: 4 servings

Ingredients

Soup

  • 1/2 yellow cooking onion minced
  • 7-8 garlic cloves minced
  • 2 cups king oyster mushrooms chopped
  • 2 tbsp organic virgin coconut oil
  • 2 cups unsweetened cashew milk
  • 2 cups vegetable stock
  • 1/2 tsp salt

Topping

  • 1/2 yellow cooking onion thinly sliced
  • 3 garlic cloves minced
  • 1 cup king oyster mushrooms peeled (see photo below)
  • 1 tsp coconut oil
  • 1 tbsp freshly chopped basil

Instructions

Soup

  • In a medium saucepan, sauté onions, garlic, and mushrooms in coconut oil on low for 10 minutes or until soft and then add salt.
  • Add cashew milk and stock and bring to a low simmer.
  • Transfer soup to a blender and blend on a low setting for 30 seconds.

Topping

  • In a medium fry pan, bring to medium-high heat and add coconut oil.
  • Fry onions, garlic, and shredded/peeled mushrooms until crispy.
  • Top with fresh basil and serve.