Nothing is better for a snowy evening than a hearty bowl of soup, and this oyster mushroom recipe makes for a tasty spin on the typical beef stew (and takes a lot less time to make, too!)

Your favorite white wine and a slice of fresh sourdough pairs best with this one…


2 tablespoons unsalted butter
1 small yellow onion, diced
2 ribs celery, sliced
½ lb oyster mushrooms (pearl, blue, pink, or golden), roughly chopped
2 lbs gold potatoes, peeled and diced (about 4 medium potatoes)
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
3 cups chicken stock
1 cup white wine
½ cup heavy cream
Chopped celery leaves or fresh parsley for garnish
Additional salt and pepper to taste, if desired

Makes 4-6 Servings.


  1. Melt the butter over medium-high heat in a large soup pot. Add the onion and cook for about 5 minutes, until it begins to soften and brown. Add the celery and cook about 3 more minutes until it softens slightly.
  1. Use a splash of the white wine to deglaze your pan, then stir in the mushrooms and continue to cook until they darken and shrink, about 3 more minutes. Add the potatoes, salt, and pepper. Stir well. Stir in the flour to coat all the ingredients.
  1. Pour in the stock and the rest of the wine and bring the soup to a boil. Reduce the heat and simmer, stirring occasionally, for 7 to 10 minutes, until the potatoes are tender. Reduce the heat to low, stir in the cream. Add additional salt and pepper if desired.
  1. Remove from the heat and serve garnished with chopped celery leaves or fresh parsley.

A perfect way to warm the belly and the soul, we hope you love this one as much as we do… Thanks to the amazing folks at the Mushroom Council for this one!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s