How to make King Oyster Mushroom Soup
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A bowl of this creamy and hearty mushroom soup is perfect for warming up on a cold day.
We blended thyme-roasted mushrooms with cashews and beans and then topped all with a leek purée.
Slice the mushrooms and season with thyme, salt, half of the oil, and crushed garlic. Then, roast them for 15 minutes at 190°C (375°F).
Meanwhile, soak the cashew nuts in a bowl with warm water.
Sizzle sliced leeks with chopped shallots and the remaining oil in a saucepan. Cover with water and cook until soft.
Then, blitz all in a food processor to make a smooth purée.
Now, add the beans and cashews to the saucepan. Tip in the mushrooms, saving some for garnishing, cover with water, and simmer for 10 minutes.
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Finally, divide the soup among bowls, top with the leek purée and roasted mushrooms, and season with pepper.