Creamy Vegetarian Oyster Mushroom Soup Recipe

About this recipe

A hearty and creamy vegetarian soup made with oyster mushrooms, fresh vegetables, and a touch of spice. Perfect for a comforting dinner solution.

Ingredients

• 25 g Parsley
• 1 Kg Freshos Dried Oyster Mushroom
• 100 g Sambar Onion Peeled
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 100 g Celery
• 1 pack (500 g) Nandini Cooking Butter Unsalted
• 1 ltr Amul Calci+ Calcium Rich High Protein Milk
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 100 g Mdh Red Chilli Powder
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Clean and slice 300 g of oyster mushrooms into bite-sized pieces. Set aside.
2. 2. Heat 2 tbsp of cooking oil in a large pot over medium heat. Add 1 chopped onion and cook until golden, about 5 minutes.
3. 3. Add 1/4 cup diced bell pepper and 1/2 cup diced celery to the pot. Cook for 10 minutes on low heat, stirring occasionally.
4. 4. Stir in the oyster mushrooms, 1/4 stick (2 tbsp) butter, 1/2 tsp red pepper, 1/4 tsp black pepper, 1/2 tsp salt, and 1/2 tsp garlic powder. Cook until the mixture thickens, about 8 minutes.
5. 5. Gradually add 1 cup of milk, stirring constantly. Heat the mixture rapidly until just before it reaches the boiling point, then remove from heat.
6. 6. Stir in an additional 1/4 stick (2 tbsp) butter to coat the top of the soup. Sprinkle with 2 tbsp of chopped fresh parsley.
7. 7. Serve hot in soup bowls with a side of oyster crackers.