What’s better than a kind of mushroom? Two kinds of mushroom, right? Wrong! Many kinds of mushrooms are the right answer, just like this soup, with a variety of mushrooms and grilled king oyster with thyme and garlic! The best for a soup for the festive table!

Difficulty: Easy
Preperation time: 90′
Servings: 6
Calories: 266kcal
Vegan choice

INGREDIENTS
• 1 package King Oyster Mushrooms
• 150g various dried mushrooms
• 1 medium potato
• 1 medium white onion
• 4 cup. vegetable broth
• 2 tsp. garlic powder
• salt and pepper, for the taste
• 1 tsp. grated nutmeg
• 2 Tbsp. olive oil
• 1 tsp. miso paste (optional)
• 200-250 ml vegetable cream

METHOD
Put the dried mushrooms in a bowl (we have used chanterelles, trumpets, King oyster, shitake, porto bello) and cover with boiling water and set aside for 10 minutes.
Cut the King Oyster mushrooms into thin slices and then into medium pieces and saute them in a frying pan over medium-high heat with a little olive oil until golden. Spread the pieces on a paper towel and sprinkle 1 tsp. of  garlic powder (if we have smoked it is even better!)
On medium to high heat, saute the onion in a saucepan with the olive oil for 5 minutes until it takes on a light color.
Add the potato (after washing and peeling it) and leave them for a while, stirring (so they don’t stick but soften). Add the coarsely chopped mushrooms.
Add the broth and the dried mushrooms with the broth they have taken out for extra flavor and let them boil.
Add the miso paste. We leave them for another 10′. Turn off the heat and add the vegetable cream, mixing at the same time. Leave for at least 5 minutes.
Finally, with a hand blender, puree the soup until it becomes velvety and add salt, pepper and nutmeg.
Garnish on top with some of the raw cream (optional) and the sauteed mushrooms.

We thank chef Konstantinos Moiris for the inspiration & execution of the recipe & Ioulia Stamostergiou for the nutritional analysis & caloric measurement.

• Sluuurrp •
Dinner tonight provided by: Mushrooms’ Art