Oyster Mushroom Soup Food

QUICK OYSTER MUSHROOM SOUP

Steps:

• Add ginger and oyster mushroom into the water and bring to boil over medium-high heat (takes about 7 minutes for me).
• Add salt and keep boiling for another 2 minutes.
• Turn to medium heat, gently pour the egg around the pan and wait for about 1 minute until the egg starts to turn solid, add the green onion into the pan, and stir a little bit.
• Pour the soup into a container, drizzle with a touch of sesame oil and sprinkle with some white pepper powder to serve.

OYSTER MUSHROOM SOUP

Steps:

• In a large pot, heat the olive oil over medium-high heat. Add the leeks and celery and saute 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.
• Add the vegetable broth, water, oyster mushrooms, carrots, bay leaves, lemongrass, tamari, lemon juice, vinegar, and kombu. Mix well. Bring to a boil and cook for 5 minutes. Reduce the heat to low and cook for another 30 minutes.
• Season with freshly ground black pepper and add the tofu, if desired. Discard the bay leaves and kombu and serve. Serve with scallions, sesame seeds, and/or red pepper flakes, if desired.

FRESH WILD MUSHROOM SOUP

Steps:

• Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

MUSHROOM AND OYSTER SOUP

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry.
• Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes.
• Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute. Return purée to saucepan.
• Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes. Sprinkle soup with chives.

OH SO GOOD OYSTER, BACON & MUSHROOM STEW

Steps:

• 1. get your oysters ready. check for shells
• 2. fry your bacon really crispy in a medium sized stock pot. remove bacon from pot. saute your onions and celery in rendered bacon fat and butter until tanslucent. remove from pot. saute mushrooms with thyme until golden browm
• 3. add half and half to the pot. add all the remaining ingredients. cook on low for an additional 5-7 minutes until oysters ends begin to curl.
• 4. ladle stew in bowls and garnish with chopped green onion. serve with crackers of shoice.

EGG FLOWER SOUP WITH OYSTER MUSHROOM

Steps:

• Heat oil in a pot or wok, and then fry the oyster mushroom for around 30 seconds until slightly soft.
• Pour water or stock in along with ginger slices. Bring to boil and simmer for 5-8 minutes.
• Turn up the fire and pour the whisked egg in. At the same time, stir the soup with a scoop either quickly or slowly. When the egg flour is formed, turn off the fire. Add sesame oil and pinch of salt, and then combine well.
• Serve with chopped green onions.

OYSTER & MUSHROOM SOUP

Steps:

• Drain raw oysters & reserving 1/2 cup oyster liquor.
• In large heavy pot saute bacon until crisp.
• Remove bacon and reserve drippings (eat bacon-you will not add it to the soup).
• Add stick of butter to reserved bacon drippings and melt.
• When butter has melted add onions, celery and garlic and saute over medium heat until soft, about 30 minutes.
• Add sliced mushrooms and green onions and saute until mushrooms are tender, about 30 minutes.
• Add flour and cook, stirring constantly, for about 3-5 minutes.
• Slowly add sherry and cook for about 5 minutes.
• Slowly add chicken broth and oyster liquor and stir until well blended.
• Add bouillion cubes, salt, black pepper, white pepper, cayenne pepper and nutmeg, stirring to mix.
• Bring to a simmer over medium heat and gently simmer for about 15 minutes.
• In a large measuring cup or bowl beat egg yolks slightly.
• Add heavy cream to egg yolks, mixing well.
• Slowly add cream mixture to pot, stirring well and gently simmer for about 5 minutes.
• Add oysters and gently simmer for about 3 minutes or just until oysters curl around the edges.