If there's something I love doing in the kitchen, it usually involves simplicity. In my vocabulary, soup = simplicity. And what better time than fall and winter to pull out the Dutch oven and turn some farm goodies into something yummy? With both our Mushroom Mountain oyster bags and wild brown oysters, Pleurotus ostreatus, busting loose, I wanted to put them to good use.
So, I tweaked this amazing Hungarian mushroom soup to leave out the dairy and flour that's found in similar recipes. If you're not on Whole30, adding the heavy cream, sour cream, and flour can give more body and a creamy texture. Another selling point for this soup? It's cold and flu season, so the chicken stock and antiretroviral properties of oyster mushrooms are great for when you're feeling yucky.
Once all the holiday fun is over, David and I like to go back to our Whole30 recipes so that our bodies can reset and find balance. My digestion thanks me everytime! If you're unfamiliar with Whole30, and are looking to cut down bloating, gas, indigestion and general digestive woes, you might consider researching it.
4 tbsp coconut oil
2 cups onions, chopped
1 lb oyster mushrooms, cleaned and sliced (make sure you cook these at least 10 mins if foraged)
2 cups chicken or vegetable stock
1/2 cup apple cider vinegar
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp Hungarian paprika
2 tbsp coconut aminos
2 tbsp lemon juice
Fresh microgreens of your choice for topping
Sauté the onions and mushrooms in coconut oil over medium heat until onions are soft and translucent, about 15 minutes.
Add the dill, thyme, paprika, broth, coconut aminos and apple cider vinegar. Bring the soup to a simmer and cook until the liquid reduces by half.
Turn the heat down to low and slowly stir in lemon juice.
Garnish the soup with your favorite microgreens and serve hot.