Fall Harvest Oyster Mushroom Soup
Ingredients |
 |
|
|
4 |
Tbsp. |
Butter, or Violife/Miyoko’s Plant Butter (V) |
|
8 |
ozs. |
Caputo & Guest Pearl Oyster Mushrooms, chopped |
|
1 |
cup |
Diced yellow onion |
|
½ |
cup |
Diced carrot |
|
½ |
cup |
Diced celery |
|
2 |
cloves |
Garlic, minced |
|
4 |
Tbsp. |
All-purpose flour |
|
1 |
tsp. |
Kosher salt |
|
½ |
tsp. |
Pepper |
|
3 |
cups |
Chicken stock, or Vegetable stock (V) |
|
1 ½ |
cups |
Mushroom broth |
|
½ |
cup |
100% pure canned pumpkin |
|
1 |
Tbsp. |
Stone ground mustard |
|
5-6 |
Sprigs |
Fresh thyme |
|
1 |
ea. |
Bay leaf |
Directions:
- Melt butter in a large saucepan over medium low heat. Add mushrooms and next 7 ingredients. Saute’ until softened. Stir in flour. Cook for 2-3 minutes.
- Slowly stir in stock and remaining ingredients. Cover and simmer for 45 minutes, stirring often until thickened and vegetables are tender. Remove thyme stems and bay leaf. Serve.
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Prep time: 15 Min.Â
Cook time: 60 Min.
Serves 4
