Friday, December 31, 2010

Oyster Mushroom Soup

Recipe from Magnificent Mushrooms
Husband-Tested in Alice’s Kitchen
Serves 4-6

My husband called me from Lost River Market & Deli this morning to ask if I wanted anything. I said, "Yes, bring me some of those oyster mushrooms!" He brought them home along with the recipe displayed with the mushrooms. I made the soup and it's now officially "Husband-Tested" delicious. Don't forget to get your own Magnificent Mushrooms and the rest of the ingredients at Lost River Market & Deli. It’s a happy day when Lost River Market & Deli has fresh oyster mushrooms! They are so yummy, especially in this rich tasting soup. The oyster mushrooms have a meaty, chewy texture that makes this soup a hearty one. How about making this soup for the next Meatless Monday meal at your house?

3 Tablespoons unsalted butter
3 Tablespoons olive oil
1 large clove garlic, minced
1 medium onion, diced
1 pound Magnificent Mushrooms Oyster Mushrooms, sliced
3 cups vegetable broth (or chicken broth)
2 Tablespoons tomato paste
2 jiggers (3 ounces) white port or cream sherry (I used cream sherry.)
3 large egg yolks
2 Tablespoons freshly grated Parmesan cheese
½ cup parsley, minced

Heat the oil and butter in a soup pot. Sauté the onions and the garlic until translucent. Add the mushrooms. Cover and cook on medium heat until mushrooms are tender. Add the broth, tomato paste and sherry. Add salt and pepper to taste. Simmer 10 minutes. Meanwhile, in a small bowl, beat the egg yolks and then mix in the cheese and parsley. When the 10 minutes is up, dip out about 2 cups of the soup into the bowl of egg yolk mixture. Stir until well blended. Add this mixture back into the soup. Simmer for 5 minutes. Serve with your favorite bread.

1 comment:

mushboo said...

Thanks for the great recipe! We voted this recipe #1 for oyster mushroom soups on