Soups
King oyster cream soup
Onion, potato, mushrooms and stock, blended smooth. Croutons and fresh oil to finish.
Time30 min
Servings4 people
DifficultyEasy
Ingredients
500 g king oyster mushrooms
1 medium potato
1 white onion
800 ml vegetable stock
Extra virgin olive oil, salt, pepper
Stale bread for croutons
Method
1
Chop the onion and soften it gently in the oil, without colouring it, for 8 minutes.
2
Add the mushrooms in large pieces and the diced potato, stir and let it flavour for 5 minutes.
3
Cover with the hot stock and cook 18 minutes on medium heat.
4
Blend with a hand blender until smooth; add another ladle of stock if needed.
5
Serve with pan-fried croutons, pepper and a drizzle of raw oil.
Tip
Set aside four browned mushroom slices: on top of the soup they make a real difference in look and texture.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
