Oyster Mushroom Soup

Have fun preparing this mushroom dish!

Clean oyster mushrooms and cut strips two to three cm wide from larger mushrooms and set aside. Rinse and dry the chives and cut them into rolls.

Heat the canola oil in a saucepan and sauté the onion until translucent. Add remaining oyster mushrooms and cook for ten minutes at high temperature. Pour in mushroom stock and cook for another ten minutes.

Heat olive oil in a frying pan and fry mushroom strips in it until golden brown, then season with pepper and season with salt, put aside.

Finely grind the cooked mushrooms and their liquid in a hand mixer and add enough milk to make a creamy soup. Stir in the sour cream and three quarters of the chive rolls with a whisk.

Season the soup with salt and freshly ground pepper to taste and serve with the mushroom strips and remaining chives.

Mushroom stock Heat canola oil in a saucepan and sauté the onions in it. Add the mushrooms and herbs and sauté for a few minutes, then extinguish with wine and add water. Simmer the stock for at least thirty minutes with the lid on a low flame, then strain it through a sieve and season it with salt and freshly ground pepper.

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