French Sorrel and Oyster Mushroom Soup

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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

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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.

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This entry was posted by Glyn Ruppe-Melnyk.

4 thoughts on “French Sorrel and Oyster Mushroom Soup

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  2. So this is about the best soup/salad meal I’ve ever had. The oyster mushrooms are chewy enough to match the quinoa in the salad, and the pieces of leftover goose (from Michaelmas) in the salad highlight the goose broth in the soup. The French sorrel looks like spinach or kale in Italian Wedding Soup, but surprizes the palate with its unique tanginess. You could not order as good as this in the best restaurants, yet it’s simple and inexpensive to make at home. (By the way, if you are not fortunate enough to find French sorrel, the ubiquitous wood sorrel, usually treated like a weed, has almost the same taste, and is just as nutritious.)

    Like

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