Ingredients

Mushrooms

• 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

Soup Base

• 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

Optional Garnish

• Drizzle of olive oil

• Reserved pink oyster mushroom slices, sautéed til crisp

• Rustic bread or toast points

• Chopped parsley

Instructions

Prep and season the mushrooms

Tear pink oyster mushrooms into strips, keeping some smaller pieces aside for garnish if desired. In a bowl, toss with tamari, smoked paprika, garlic powder, pepper, and salt. Let sit for 10–15 minutes to soak in flavor.

Sauté

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

Build the soup

Add torn bread to the pot along with the cooking mushrooms. Pour in stock and half the parsley. Simmer gently for 12–15 minutes, until bread is fully softened and mushrooms are tender.

Blend

Transfer soup to a blender (or use an immersion blender) and blend until completely smooth. Return to the pot.

Finish

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

Serve

Ladle into bowls, sprinkle with remaining parsley, and garnish with a drizzle of olive oil and sautéed pink oyster slices if using. Serve immediately with crusty bread.