Oyster Mushroom Cream Soup

Ingredients:

250 g oyster mushrooms
1 tbsp butter
50 g diced onions
1 garlic clove
250 ml vegetable stock
1 tsp marjoram, freshly chopped
100 g crème fraîche

Preparation:

1. Wash, clean, and roughly dice the oyster mushrooms.
2. Heat the butter, add the diced onions and garlic, and sauté until translucent.
3. Add the oyster mushrooms, briefly fry, and deglaze with vegetable stock.
4. Let the soup simmer on low heat for 10 minutes.
5. Season with marjoram, salt, and pepper, then refine with crème fraîche before serving.

Tip: Dried oyster mushrooms work wonderfully for this recipe! Simply soak them in warm water a few hours before cooking and use the soaking water as part of the vegetable stock. This gives the soup a much more intense mushroom flavour!