Oyster Mushroom Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
2 g
sodium 
358 mg
carbohydrates 
7 g
fat 
5 g
fiber  
1 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

¾ cup chopped yellow onions
2 Tbsp canola oil
3 Tbsp all-purpose flour
1 tsp paprika
5 cups vegetable stock
¾ cup chopped oyster mushrooms
¼ tsp ground caraway
¼ tsp minced garlic cloves
1 tsp sea salt
1 tsp dried marjoram

Instructions 
  1. In a large sauté pan over medium heat, sauté onions in canola oil until onions are golden brown.
  2. Add flour and cook for 2 minutes, stirring constantly, until flour is fully incorporated. Stir in paprika and cook very briefly.
  3. Slowly add vegetable stock while whisking. Continue whisking until smooth.
  4. Add mushrooms, caraway, garlic and salt. Cook for 10 to 15 minutes, or until mushrooms are soft and soup is slightly thickened.
  5. Finish with marjoram.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.