Starter
Oyster Mushroom Soup
This creamy oyster mushroom soup gets a bright, unexpected kick from a tangy garlic-vinegar topping. It’s a simple, comforting soup that comes together quickly, with the mushrooms sautéed until they release their liquid, then simmered in a milk-thickened broth. Don't skip the finishing drizzle of garlicky vinegar and a pinch of red pepper flakes; they really make the soup sing.
Method
7 steps · 37 min total
- 01
Clean the Mushrooms
Rinse the oyster mushrooms under cold water, then pat them dry. Trim and discard the tough stems. - 02
Slice Mushrooms
Cut the cleaned mushroom caps into thin strips.
