French Sorrel and Oyster Mushroom Soup
There was a mushroom vendor at the Malvern Farmer’s Market this weekend with the most gorgeous oyster mushrooms imaginable. I bought half a pound (only $5) on impulse and today combined them with French sorrel from our home garden, one of the last of our cayenne peppers, and stock made from the Michaelmas goose we enjoyed on Saturday. (If you prefer a vegan or vegetarian version, substitute a vegetable stock). The result is a hot, spicy, chewy and tangy soup.
Don’t let the drab looks dissuade you, (french sorrel turns a sort of khaki green when you cook it at all). This is a truly scrumptious soup! I didn’t have any tofu on hand, but you add that, you’ll have a main course soup in no time at all.
And I am not positive, but I think this will also cure the common cold. ~ Glyn
1 qt rich poultry or vegetable stock
8 oz oyster mushrooms, trimmed and broken into large pieces
2 c fresh sorrel leaves, stems removed, cut into 1/4 inch slices
2 tbs lemon juice
1 small, fresh cayenne pepper, seeded and thinly sliced
Combine all ingredients and bring to a simmer. Cook until the mushrooms are tender, about 5 minutes.