I don’t know why I waited so long, but I didn’t start experimenting with oyster mushrooms until recently. And they are seriously amazing! They have a chewy texture that’s perfect for meat substitutes. So I decided to try it as a chicken substitute in soup and I was not disappointed.
For this recipe, you can totally switch out the veggies you want to use or sauté with water instead of oil. It’s an easy recipe that you can’t really mess up.
Let’s Get Straight into it…
Start with chopping and then sautéing your onion in olive oil, or whatever oil you prefer. You can also saute using water, it will just take longer. I suggest keeping them on low heat and while they are cooking peel and cut your celery and carrots. I like to chop everything into smaller pieces. You can reference the picture. By the way, my intention was not to burn the pot…
You can also peel, chop, and prepare everything before hand if you find that to be less stressful.
Once the onions are soft and starting to brown add the carrots and celery to the pot.
After a couple of minutes of sautéing the veggies (this is really just for added flavor), add in your shredded oyster mushrooms. I usually just tear them apart with my hands. In this recipe, I used about 1 pack of oyster mushrooms. I think the pack had about 8-10 oyster mushrooms. I think I could’ve added even more though.
When adding in the oyster mushrooms you can also add your soup flavoring. So I’m using Trader Joe’s Vegan Chickenless Seasoning Salt. When looking up the ingredients this is what’s listed in this order: Sea Salt, Onion Powder, Spices, Tumeric, Garlic Powder. So you can just add these spices to the mix, but unfortunately, I do not know what the extra “spices” are. But I think that this seasoning tastes exactly like powdered soup mix or bouillon cubes. So I suggest just using your favorite bouillon or soup broth for this recipe if you do not have access to the Trader Joe’s seasoning. I also wouldn’t worry about the amount you add, you can always add more seasoning later. So it’s best to start with less.
Once again let the veggies cook/sauté a couple of minutes longer and then add your peeled and chopped potato and water or broth immediately after. A suggestion…Boil the water first to avoid oil splatter. You want just enough water/broth to almost fill the pot.
Cover the pot and steam until the potatoes are soft but not falling apart. You can turn up the heat from low to medium/low if you want the potatoes to cook a little faster.
Then your soup is pretty much done. You can taste test and season the soup further.
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Oyster Mushroom Vegan “Chicken” Soup
- 1/2-1 Onion
- 2 Stalks Chopped Celery
- 3 medium-large Peeled and Chopped Carrots
- 2 Packs Oyster Mushrooms
- Trader Joe's Vegan Chickenless Seasoning Salt Or any Boullion or Broth that you like
- 1 Peeled and Cubed Russet Potato
- Olive Oil Or vegetable oil
- Saute chopped onion over low heat in oil in a medium to a large pot
- Once onions are soft and browning add in chopped carrots and celery
- After a couple of minutes (2-3), add-in shredded oyster mushrooms and soup seasoning
- After another couple of minutes (2-3), add in potatoes and water/broth immediately after
- Cover and let steam until potatoes are soft (you can pierce them with a fork easily)
- Ready to season to taste and serve =)