Garlicky Oyster Mushroom Soup
Velvety butter-sautéed oyster mushrooms finished with milk and a punchy garlic vinegar drizzle.
Ingredients
450g oyster mushrooms, sliced into strips300g
60g butter250g
1 tsp salt750g
2 tbsp plain flour1.5kg
240ml milk1L
3 cloves garlic, crushed3 pack
80ml red wine vinegar350ml
Pinch of chilli flakes, to garnish30g
Method
- Clean mushrooms – I usually wash them under cold water, dry them and remove the stems.
- Cut mushrooms into thin strips.
- Melt butter in a small pot. Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid.
- Combine the flour and water, whisk to remove any lumps and add to the pot. Add the salt and milk.
- Cook for 10 more minutes.
- In a small bowl or jar combine the garlic and vinegar.
- Serve the soup with 1-2 tablespoons (or more) of the garlic and vinegar mixture and hot red pepper.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £5.40 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£10.13 est. · serves 2