Oyster Mushroom Cream Soup


Oyster Mushroom Cream Soup (Serves 4)

Perfect for a warming lunch or dinner on a wintery day. Serve as an entrée or main, accompanied by fresh bread.

  • 2 Onions chopped
  • 300g Matariki Mushrooms Oyster Mushrooms chopped
  • 2 cloves Garlic chopped
  • Majoram
  • Oil or Butter
  • Salt
  • Pepper
  • 2L Vegetable Stock
  • 200ml Cream or Coconut Cream
  • Parsley


Fry garlic, onions and mushroom in butter/oil until evenly light brown. 
Add pepper and the marjoram and fry for a few seconds until the aroma is released and then pour the vegetable stock over it. 
Add salt then bring to boil and simmer for 10 minutes. 
Using a blending stick or blender, blend until just smooth (not too long). 
Add coconut cream. 
Stir gently over a low heat until incorporated and serve straight away.

More Oyster Mushroom Recipes

Mushroom Capsicum Sauté

A delicious breakfast recipe that aims to keep the cooking time short using simple ingredients that don’t overwhelm the flavour of the mushrooms.

Toscanini Chicken with Oyster Mushrooms and a Mesclun of Cabbage

A delicious combination of Chicken paired with Oyster Mushrooms amongst a flavour medley of poatoes, sundried tomatoes and cabbage.

Vegan Seared Oyster Mushrooms on Toast

Delicious mushrooms on toast recipe for a scrumptious and healthy breakfast or snack – great for vegans!