Oyster mushroom cream soup with quail egg

Oyster mushroom cream soup with quail egg

By 2017. May 29. Monday

  • Prep Time : 20 minutes
  • Cook Time : 30 minutes


Sauté finely chopped onions in oil and add the dehydrated vegetable mix. Sear while constantly stirring and then add the oyster mushrooms cut into strips. Add salt and pepper, sprinkle with red pepper.

Add 1,5 liters of water. Oyster mushrooms require longer cooking than champignons. Cook for about 20 minutes until soft while stirring constantly. After the oyster mushrooms are soft, blend and add heavy cream for a creamy texture.

We generally use corn or potato starch to thicken cream soups, but this can be substituted with a dehydrated vegetable mix. If you do not have vegetable mix, you can use 2 potatoes. In this case its a good idea to use bouillon cubes for flavor.

Serve with hard-boiled quail eggs, cubes of feta cheese and croutons.

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