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Mushroom Soup

Serves: Six
Active time: 10 mins
Inactive time: 20 mins
Total: 30 mins


(+) 1-2 lbs of a blend of oyster mushrooms, thinly sliced or torn apart by hand

(+) 1 onion, chopped

(+) 4-6 cups vegetable stock

(+) 1 cup sherry wine

(+) 1/2 cup wild rice blend

(+) 4-5 Tbsp butter

(+) 4-6 cloves garlic, diced

(+) 1 tsp thyme

(+) Salt and pepper to taste



(1.) In a large pot on medium heat, melt the butter and saute the mushrooms, onions, and garlic until soft, about 5-8 minutes.

(2.) Add the sherry wine, and simmer for two minutes.

(3.) Add the vegetable stock, thyme, and uncooked rice to the pot.

(4.) Simmer for twenty minutes. Add salt and pepper to taste.


Recipe adapted from Seacost Mushrooms

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