Small-Batch Blue Oyster Mushroom & Herb Soup

A simple farm-to-bowl lunch from us

Sometimes lunch doesn't need to be complicated.

A handful of freshly harvested blue oyster mushrooms, a few sprigs of rosemary and thyme, some pantry staples, and a topping of fresh pea shoot microgreens were all it took to make this bowl of soup.

That's one of the things we love about growing food at Crop Stop. Not every harvest needs to become an elaborate recipe with 20 ingredients. Sometimes you just need enough goodness to make one really good lunch. This small-batch mushroom soup makes approximately one generous bowl and comes together with ingredients you may already have in your kitchen.

Makes: 1 generous bowl (double up for more soup)

Perfect for: A quick lunch

Ingredients

• butter, or olive oil, or avocado oil of your choice (to sauté mushrooms)

• About 1 to 1½ cups cleaned blue oyster mushrooms, roughly torn or chopped

• 2 cups of a broth of your choice (we used vegetable bouillon and water to prepare 2 cups of broth)

• A few fresh thyme leaves

• A few finely chopped rosemary leaves

• garlic powder to taste

• onion powder to taste

• Salt and pepper to taste

• 1 tablespoon all-purpose flour

• 1 to 2 tablespoons cool water, for mixing with the flour

• A small handful of pea shoot microgreens, for optional garnish

  
  

  1. Get your pot ready. Sauté the mushrooms in your choice of butter, olive oil, or avocado oil. Cook the mushrooms until golden brown. This is also an opportunity if you wish to add freshly cut onions or garlic.

  2. Add herbs to cook

  3. Add your broth of choice

  4. Give it some body and add the flour slurry to thicken. Let it simmer

  5. Garnish with pea shoot microgreens

  That's it!

From the Garden, Plus a Few Pantry Staples

What we especially like about this recipe is the fact that the mushrooms, rosemary, thyme, and pea shoots came from Crop Stop; and, the bouillon, flour, and seasonings came from the pantry. That's a much more realistic picture of what growing your own food can look like. You don't have to produce every ingredient you eat. Growing even a few ingredients gives you the opportunity to walk outside, harvest something fresh, bring it into the kitchen, and build a meal around it. Grow what you can. Source the rest. Make something good. That's food security at a very human scale.

Make It Your Own

This recipe is intentionally simple. Think of it as a starting point rather than something that needs to be followed perfectly.

Have an onion? Sauté some and add it.

Want it creamier? Add a splash of milk or your preferred non-dairy alternative.

Have other fresh herbs? Experiment.

Want a heartier lunch? Serve it with toasted bread or add cooked rice or noodles.

And, if your CSA box happens to contain a beautiful bunch of mushrooms, fresh soup herbs, and pea shoot microgreens, well... now you know exactly what to do with them. 🌱

From Crop Stop Farm

This bowl was made with freshly harvested blue oyster mushrooms, rosemary, thyme, and pea shoot microgreens from Crop Stop Farm.

We're sharing simple recipes like this because knowing where your food comes from is only part of the story. Knowing what to do with it once it reaches your kitchen matters, too.

Trust is the New Organic.

This Week at Crop Stop

🌱 CSA boxes are available this week🛒 Shop here for free local delivery on September 12. Boxes are available on a first-come, first served basis.