Spicy oyster mushroom soup


Spicy oyster mushroom soup

This soup is a vegan version of traditional Polish soup made originally of thinly sliced beef gizzards.

I must admit that I have a small problem with cooking and eating gizzards although the spicy broth itself is irresistable. This vegan version turned out to be the perfect solution for me as it is delicious, spicy and warming.

The best is to cook it ahead and leave it until the flavours combine and develop nicely.

Don't be discuraged by the amount of spices used here. I wanted to reflect the oryginal "meaty" flavour as precisely as it is posssible without adding meat.

I must admit that the final result was highly satisfactory. My friends, who I served this soup to (declared meateaters), were asking for seconds 🙂

I was so happy that I've cooked the whole big pot of it -I recommend you to do the same 🙂

Makes about 6-8 servings

  • 500 grams ouster mushrooms, sliced
  • 1 onion, chopped
  • 1 and 1/2 big carrot, shredded roughly
  • 1 and 1/2 big parsley root, shredded roughly
  • 1/2 celery root, shredded roughly
  • 4 bay leaves
  • 6 pieces allspice
  • 2 litres veggie stock
  • 1 tsp ground ginger
  • 1 tsp freshly ground nutmeg
  • 2 tbsp dry majoran
  • 2 tsp sweet paprika
  • 1 tsp hot paprika
  • 1/4- 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 1 tsp fresh ginger, finely grated
  • 4-5 tbsp soy sauce (light)
  • 1 tbsp oil
  • black pepper to taste
  1. Heat oil in a big pot.

    Add chopped onion and fry for a minute. Add shredded carrot, parsely, and celery root. Fry everything for 1-2 minutes, stirring occasionaly.

    Add stripes of oyster mushrooms and stir everything.

    Let it cook for a while and then pour the stock over the veggies and mushrooms.

    Add bay leaves and allspice.

    Add spices: dry ginger, nutmeg, chili, sweet and hot paprika, turmeric.

    Add part of soy sauce.

    Cook on a low heat, under cover, for about 20-30 minutes, until the veggies and mushrooms are soft and flavours combine.

    At the end add finely grated ginger and dry majoran.

    Check the seasoning and add the rest of soy sauce and chili if it needs more kick.

    Set the soup aside for a while ( you can cook it the day before) and let the flavours develop. Reheat just before serving.

    You can serve it with a piece of bread.



  • Hi!

    Is that celery or celeriac? 😉

    Aga Monday November 20th, 2017 04:11 PM Reply
    • It’s a root part so in English it will be celeriac, right? I need to change it. Thank you

      Aleksandra Obołończyk Tuesday November 21st, 2017 06:21 PM Reply

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