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Virginia Spores

Cream of Oyster Mushroom Soup

A velvety, luxurious soup packed with fresh oyster mushrooms and topped with crispy garlic-thyme breadcrumbs.

1 Hour 15 Mins

Medium

  • ½ cup plus 2 tablespoons olive oil, divided

  • 2 pounds mixed oyster mushrooms, trimmed, torn into bite-sized pieces

  • Kosher salt, freshly ground pepper

  • 4 medium shallots, chopped

  • 1 large leek, halved, thinly sliced

  • ¼ cup unsalted butter

  • 4 garlic cloves, grated, divided

  • ⅓ cup dry white wine

  • ½ cup all-purpose flour

  • 5 cups low-sodium chicken stock

  • 1½ cups heavy cream

  • 1½ cups whole milk

  • 1 bay leaf

  • 5 sprigs thyme, divided

  • 5 ounces crusty bread, cut into 1-inch pieces

  1. Brown oyster mushrooms in batches using oil. Season and set aside 1 cup.

  2. Cook shallots, leek, butter, and half the garlic until soft. Add wine and reduce. Stir in flour. Whisk in stock, cream, and milk. Add bay leaf, 3 thyme sprigs, and remaining browned oyster mushrooms. Simmer 25-35 mins. Stir in reserved oyster mushrooms.

  3. Pulse bread into crumbs. Toast in remaining oil with remaining garlic and thyme until crispy.

  4. Serve soup topped with toasted breadcrumbs.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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