>> 5-6 cups oyster mushrooms, cleaned and chopped small
>> 7 cups vegetable stock
>> 1 cup onion and garlic skin stock
>> 3 tbsp coconut oil
>> 3 cups onions, finely chopped
>> 3 -5 cloves finely chopped garlic cloves
>> 3 potatoes, cleaned and diced small
>> Salt and pepper to taste
Melt the coconut oil in a large skillet over medium-high heat. Add the oyster mushrooms, onion, and garlic and cook for 5 minutes, stirring frequently.
In a small pot place all skins ( from the onions and garlic cloves you used ) and one cup of water. Bring to a boil, then simmer 5 to 10 minutes. Strain.
Pour all stock into a large soup pot and bring to a boil. As it comes to a boil add the potatoes. Once it comes to a boil, lower temperature to medium and let cook about 10 minutes (or until almost softened ); add the onion/garlic/mushroom mixture.
Let simmer 10 minutes.
Note: If desired, when potatoes are simmering add an envelope of onion soup mix for added flavour. If need be, add sea salt and pepper for added flavour.
Variation: Use this soup recipe to make French Onion Oyster Soup. Once made, put soup in oven-safe bowls. Place your favourite croutons onto the soup then place grated mozzarella cheese on top. Place bowls onto a baking sheet and place into preheated (425 degrees F) oven. Bake for 5 minutes, then broil until the cheese is golden brown.
Wild Edibles in Recipe:
Wild Fungi in Recipe: Oyster Mushroom
Edible Trees and Shrubs in Recipe:
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