oyster mushroom soup
SERVES 6 TO 8
I have a thing for nutrient-dense, brothy soups, especially when they are loaded with powerhouse ingredients like ginger, miso, lemongrass, bay leaves, and oyster mushrooms. Fun fact: Did you know that oyster mushrooms grow in the wild? I’ve happily harvested them multiple times here in Mississippi. Not only that, but they are also incredibly easy to grow indoors. There are many kits available on the market and let me tell you—it is so much fun to watch them grow. For example, hop on over to this page to check out a beautiful pink variety I grew in my very own kitchen. What a hoot!
⅓ cup olive oil
3 cups chopped leeks, white part only
1 cup chopped celery
¼ cup minced garlic
2 tablespoons minced or Microplaned fresh ginger
3 tablespoons mellow white miso or chickpea miso
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable or mushroom broth
5 cups filtered water
3 cups oyster mushrooms, thickly sliced (about 4 ounces)
2 cups peeled and julienned carrot (about 1 large)
5 large dried bay leaves
1 stalk lemongrass, crushed with a rolling pin
2 tablespoons tamari or coconut aminos
1½ tablespoons fresh lemon juice
1 tablespoon rice vinegar
1-inch piece dried kombu
1 tablespoon sea salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
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In a large pot, heat the olive oil over medium-high heat. Add the leeks and celery and sauté until translucent, about 10 minutes. Add the garlic and ginger. Cook for another 5 minutes. Add the miso, garlic powder, and onion powder and cook for another 5 minutes.
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Add the vegetable broth, water, oyster mushrooms, carrots, bay leaves, lemongrass, tamari, lemon juice, vinegar, and kombu, if using. Mix well. Bring to a boil and cook for 5 minutes. Reduce the heat to low and cook for another 30 minutes. Season with the salt and pepper. Discard the bay leaves and kombu and serve.
