This Creamy Oyster Mushroom Soup is an easy and quick dinner or lunch that comes together in 1 pot and 35 minutes! It's naturally vegan, dairy-free, and nut-free, and has a gluten-free option.
In a Dutch oven or a large pot, melt 1 tablespoon butter over medium-high heat. Once it starts to sizzle, add the mushrooms and saute for 4-5 minutes, stirring occasionally, or until golden brown. Work in batches if needed and make sure to not overcrowd the pot! You don't want to end up with steamed mushrooms.
To the same pot, add 1 tablespoon butter and heat over medium heat. Add the onion and saute for 5-6 minutes, or until golden brown and translucent. Add the garlic and fresh thyme and saute for 30 more seconds, until fragrant.
1 large yellow onion, 3 large garlic cloves, 1 tablespoon fresh thyme
Then, add flour and stir vigorously. Cook for 30 more seconds to cook the raw flour flavor. Pour the mushrooms broth or vegetable 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.
1 tablespoon flour of choice, 3-4 cups mushroom broth or vegetable broth, ¼ teaspoon sea salt, Freshly cracked black pepper, to taste
Reduce the heat to medium-low and simmer for 15 minutes with a lid on.
Finally, add the coconut milk and stir. Using a finer mesh strainer, dissolve the miso into the water, leaving the chunky bits in the strainer so you have a smooth and creamy broth. Serve right away with a squeeze of lemon juice and top with green onions!
1 can (13.5oz) full-fat coconut milk, 1 tablespoon white miso paste
Notes
Don't skip the fresh shiitake mushrooms! As mentioned in the post, oyster mushrooms don't have that much flavor, they're more known for their meaty texture. Adding shiitake, which are flavorful and aromatic, is key in this oyster mushroom soup recipe!
Use a high-quality mushroom or vegetable stock. You can either use a store-bought broth or what I do is soak 20g of dried shiitake mushrooms in 3 cups of hot water for 20 minutes. Then, drain it and you have homemade mushroom broth!
Use full-fat coconut milk. This is essential if you want to end up with a creamy and rich soup, rather than one that is watery and thin.
If you want to thicken this soup, you can add a can of white beans (drained and rinsed) and blend half of the soup using an immersion blender. I do that in my dairy-free potato leek soup and it works really well.
Storage
Fridge: Let leftovers cool to room temperature then transfer to an airtight container and store in the fridge for 5-6 days.
Freezer: Let the soup cool to room temperature, then transfer it to an airtight container. Freezer for up to 3 months. Let it thaw overnight in the fridge before serving.