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Oyster Mushroom Soup


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  • 1 large garlic clove minced
  • 3 teaspoons melted butter
  • 3 teaspoons olive oil
  • 1 onion diced
  • 1 pound oyster mushrooms sliced
  • 3 cups chicken stock
  • 2 teaspoons tomato paste
  • 2 jiggers white port
  • 3 egg yolks
  • 2 teaspoons grated parmesan cheese
  • 1/2 cup minced parsley
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender. Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes. Mix in 3 beaten egg yolks, parmesan cheese and parsley. Simmer for 5 minutes. Serve with garlic bread.

This recipe yields ?? servings.

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