This oyster mushroom soup is incredibly tasty and often nicknamed "fake tripe soup." It can be made entirely plant-based—either by skipping the milk and using just flour for the roux, or by opting for nut milk or, as I did, soy yogurt.
Ingredients for 1 serving:
- 150 g oyster mushrooms
- 100 ml vegan yogurt or nut milk
- 1 tbsp flour
- 1 tbsp paprika
- A splash of oil or olive oil
Preparation:
Lightly sauté the mushrooms. Once softened, add a tablespoon of flour and paprika, stirring well to avoid clumps. While stirring, gradually pour in boiling water—I pre-boiled mine in a kettle. Add as much as you like, depending on how thick you want the soup. Let it simmer for about 10 minutes. Keep in mind the flour will continue thickening the soup.
Serve with vinegar mixed with crushed garlic, and optionally, a sprinkle of coarsely ground hot pepper.
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