I had a nice big handful of oyster mushrooms that I had grown using my mushroom growing kit and wanted to make a mushroom soup that wasn’t just the standard cream of mushroom soup.
2 tbsp oil (I used lime flavoured avocado oil)
1 litre vegetable stock
2 cloves garlic
1 tbsp miso paste
Salt and pepper to taste
Handful of herbs e.g. parsley and thyme
Chop mushrooms into small pieces. Heat oil in a saucepan. Saute mushrooms until tender. Add stock, garlic, and miso paste and simmer for 15-20 minutes. Add salt and pepper to taste.
Ladle soup into bowls. Stir through some yoghurt if desired or add a dollop of creme fraiche. Garnish with a few fried oyster mushrooms and a sprig of thyme.