Calling Slovakia a mushroom paradise certainly isn’t an overstatement. We are lucky to have forests, woodlands, fields and meadows that brim with mushrooms of all kinds and sizes. Some come out as early as April when the ground becomes soft and warm enough after a long winter, and the spring rains provide sufficient moisture for mushrooms to grow.
Unfortunately, the weather was extremely dry last year with little chance to find mushrooms in the wild. My family are not only passionate pickers but great mushrooms eaters as well, and though they prefer wild mushrooms to cultivated ones, they never say no to an oyster mushroom soup. Here is our tried and tested recipe.
Creamy Oyster Mushroom Soup
- 300 g oyster mushrooms*
- 3 large potatoes
- 700 ml water
- 200 ml sour cream (12% fat content in Slovakia)
- 100 ml milk
- 1 tablespoon fine flour
- 2 bay leaves
- 5 allspice corns
- salt and white pepper to taste
- chives to garnish
* I used firmer stems for the soup and tender caps in a creamy sauce for spaghetti.
- Rinse the mushrooms gently under running water and slice them. Peel, wash and dice the potatoes. Take the milk and the sour cream out of the fridge and let warm to room temperature.
- Warm a little oil in a cooking pot over a medium heat. Add the muhrooms and stir-fry for 3 – 5 minutes. Pour in the water, add the bay leaves and the allspice corns encased in a tea strainer. Season to taste with salt and white pepper. Stir well, bring to the boil and let simmer for 10 minutes.
- Throw in the potatoes and continue cooking for another 10 – 15 minutes or until the potatoes are tender.
- Meanwhile, put the sour cream and the milk in a mug and blend well. Add the flour and mix until smooth. Take out the allspice corns, pour the creamy mixture into the cooked potatoes and bring to the boil, stirring all the time.
- When the soup has thickened, turn off the heat. Ladle into bowls and serve immediately with a garnish of chopped chives.