Creamy Pink Oyster Mushroom & Herb Soup

What you'll need

• 10 oz (about 300 g) pink oyster mushrooms, torn into strips or bite-sized pieces
• 1 tbsp tamari or coconut aminos
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp ground black pepper
• Pinch of sea salt
• 1 thick slice of rustic bread, crusts removed, torn into chunks
• 4 cups vegetable stock (plus more as needed)
• ½ cup unsweetened oat or almond cream
• 1 tsp apple cider vinegar
• 2 tbsp chopped parsley (divided)
• 1 med onion
• 3 cloves garlic
• Drizzle of olive oil
• Reserved pink oyster mushroom slices, sautéed til crisp
• Rustic bread or toast points
• Chopped parsley

How to make it

1. 01

   Tear pink oyster mushrooms into strips, keeping some smaller pieces aside for garnish if desired

2. 02

   In a bowl, toss with tamari, smoked paprika, garlic powder, pepper, and salt. Let sit for 10–15 minutes to soak in flavor

3. 03

   Heat a heavy-bottomed pot over medium heat. Add the seasoned mushrooms and cook until they release moisture and start to deepen in color, stirring occasionally

4. 04

   Add in diced onion and garlic, cook until fragrant. If needed, add a splash of stock to prevent sticking

5. 05

   Pour in vegetable stock and add a piece of bread before bringing to a gentle simmer.

6. 06

   Cook for 8–10 minutes until bread is completely softened and falling apart, stirring occasionally.

1. 07

   Blend until completely smooth. Return to the pot.

2. 08

   Stir in cream and apple cider vinegar. Warm through gently, without boiling, and adjust seasoning to taste.

3. 09

   Garnish with fresh chopped parsley, a drizzle of olive oil, and sautéed pink oyster slices if using.

4. 10

   Serve with crusty bread!