Soup with salted oyster mushrooms
Description
Perfect for lunch. This salted oyster mushroom soup recipe is a great solution for mushroom pickers who are unsure what to cook with the mushrooms they've collected in autumn and preserved by salting or marinating. This soup is so delicious that we never have to wonder what to make with salted oyster mushrooms—the answer is already ready: soup! Let's get started: 1. Cut the salted oyster mushrooms into medium-sized pieces. No need to rinse or otherwise process them. 2. Place them in a pot and cover with water or broth (approximately 500 ml for this amount of mushrooms). 3. Separately, chop and start boiling the potatoes. 4. When the mushrooms in the pot begin to boil, reduce the heat and simmer for about half an hour. 5. Meanwhile, prepare the remaining ingredients—boil the eggs (if using) and sauté the onion in vegetable oil. 6. After half an hour, add the sautéed onion to the mushroom broth and cook for another 10 minutes. 7. Now, to make the salted oyster mushroom soup truly unique, pour in milk and add chopped boiled eggs, stirring constantly. Season with salt and pepper if needed. Heat for another couple of minutes, then remove from heat. Let the soup steep, covered, for a while before serving. Now you have a unique recipe for salted oyster mushroom soup added to your culinary repertoire. Good luck! ;) The soup is ready to serve.