Oyster mushroom cream soup with quail egg


Oyster mushroom cream soup with quail egg


  • 400 g oyster mushrooms
  • 1 onion
  • 2 pieces of potatoes
  • 2-3 tablespoons red pepper powder
  • 2 tablespoons cooking cream
  • 1.5 litres of water
  • salt and pepper
  • cooked quail eggs, cubed feta cheese, toasted bread cubes

Sauté finely chopped onions in oil and add the sliced oyster mushrooms. Add salt and pepper, sprinkle with red pepper. Add 1.5 litres of water and the potatoes cut into cubes.

Oyster mushrooms require longer cooking than button mushrooms. Cook for about 20 minutes until soft while stirring constantly. After the oyster mushrooms are soft, blend and add heavy cream for a creamy texture. Serve with hard-boiled quail eggs, cubes of feta cheese and croutons.