Oyster Mushroom Soup Recipe

-vegan butter -oyster mushrooms -shiitake mushrooms -oninon and garlic -flour -coconut milk -broth -miso paste -spices


In a Dutch oven, melt butter and once it starts to sizzle, add the mushrooms and saute for 4-5 minutes, or until golden brown.

step 1

To the same pot, add more butter and saute the onion for 5-6 minutes. Add the garlic and fresh thyme and saute for 30 more seconds. Add the flour and stir.

step 2

Pour the broth and stir to get any browned bits off the bottom. Return the mushrooms to the pot, season with salt, and black pepper, and bring to a boil.

step 3

Reduce the heat to low, and simmer the oyster mushroom soup for 15 minutes. Finally, add miso paste and coconut milk.

step 4

Saute the mushrooms in batches. You want to get a nice and even browning on each piece so don't overcrowd the pot!


This soup is great for meal prep and freezing. It lasts for 5 days in the fridge and you can freeze it for up to 3 months!