Oyster Mushroom Cream Soup
Check it out below:
Oyster Mushroom Cream Soup
Ingredients
100 g fresh oyster mushroom, 100 g Via Naturalis vegetable oyster mushroom pâté, 5 dl water, 1 parsnip, 1 carrot, 1.5 dl heavy cream, salt, pepper, cooking oil
Preparation
Place the peeled and sliced vegetables and the water in a saucepan and cook until soft for 20 minutes. Take the pot off the heat and blend its contents. Add the mushroom pâté, the cream, and season with salt and pepper to taste. Return the soup to the heat and bring to a boil.
Preparation Of The Topping
Cut the caps of the fresh oyster mushrooms into cubes and fry them in hot oil until they become golden brown and crispy. Remove from the oil and place on kitchen paper to absorb excess oil. Add a little salt.
For Serving
Ladle the soup into a bowl, then sprinkle some of the fried mushrooms on top. Chopped fresh parsley and chili oil can also be used to decorate the top.
