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Test Kitchen: Creamy Pink Oyster Mushroom Soup

This week's recipe comes from North Spore, makers of a great grow-your-own mushroom kit. I received one over the holidays, and had a great & easy time growing these fabulous pink shrooms. Took 5 days in the first flush to get a harvestable handful, but only 7-8 days before the entire kit was abloom!

And I harvested plenty to make one of their suggested recipes. Opted for soup although my broth was turkey since our kitchen is still a bit of a holiday leftover kind of place.

Check it out - try it yourself: the growing and the soup-making!

Let us know how it goes for you!! Also happy to answer any questions you might have about the growing kit. I'm working on a second flush currently!

Creamy Pink Oyster Mushroom Soup

Yield: 4 servings A vegan soup to celebrate the vibrant colors of autumn and Pink Oyster mushrooms! Ingredients 1 medium-sized onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 4 cups vegetable broth 1 small beet (about the size of a golf ball), peeled and diced 8 oz Pink Oyster mushrooms, rough chop 1 can (14 ounces) coconut milk (full-fat for creaminess) Salt and pepper to taste Fresh parsley or chives for garnish (optional)


1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for a few minutes until they become translucent. 2. Add the diced beets to the pot. Sauté for another 5 minutes. 3. Pour in broth and add the Pink Oyster mushrooms. Bring the mixture to a simmer for about 15-20 minutes, or until the beets are tender. 4. Use an immersion blender to carefully blend the soup until smooth. If you don't have an immersion blender, you can use a regular blender, but be sure to cool the soup slightly before blending and blend it in batches. 5. Stir in the coconut milk and simmer for an additional 5 minutes, stirring occasionally. 6. Season the soup with salt and pepper to taste. Adjust the seasoning to your preference. Garnish with fresh herbs and enjoy.

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