"Pleurotus ostreatus ( Oyster Mushroom) Soup"
By: Chris Matherly
Oyster Mushrooms are one of the most widely distributed and common edibles in the US. Easily identified, and an overall good flavored and tasting mushroom. This is a simple soup recipe that you can use for these wonderful wild mushrooms. Enjoy! If you have any of your own great mushroom recipes that you would like to share with the club online, please email them to me and I would love to give them a try!
Ingredients: (Easily doubled, below will be enough soup for two)
1/2 cup chopped onion
1/2 cup chopped fresh celery
2 Tablespoons minced garlic
1 1/4 Teaspoon Salt
1-can chicken stock (broth)
1/4 Teaspoon Fresh Ground Pepper
6-10 Small immature Oyster Caps, sliced into 1 inch pieces
1 tablespoon of bacon bits.
Wash them gently, removing all dirt and debris. Cut end of stems off as well as any bad spots.
Slice your caps into 1 inch triangles.
Chop your onion and celery.
Add Chicken Broth, Mushrooms, Chopped celery and onions, minced garlic to a saucepan on medium high heat. Stir, and cook for 5 minutes, then add your salt and pepper to your liking.
I usually cook down for an additional 10 minutes or so, lowering heat to below medium. If needed, add just a bit of water to dilute. I enjoy a sprinkle of bacon bits as a garnish when served. Enjoy!