King Oyster Mushroom and Bread Soup

When a 3 star Michelin Chef posts a soup recipe that contains stale bread and some mushrooms in a simple broth, you think: What now?

Having a warming soup on a rainy and cold day is great. Making that in just a couple of minutes is even better. Just the broth is from a stock cube. Everything else is fresh or stale.  

This is a soup to cook midweek when you have old bread from the weekend and still some mushrooms from your grocery shopping. Use what ever mushrooms you have on hand. The king oyster mushrooms have a great texture when you cooked them and still keep that texture in the soup.That is the contrast to the mushy bread.

recipe for 2:

500 ml beef stock, 150 g king oyster mushrooms, 60 g stale sourdough bread, 1 slice of stale toast

1 shallot, 2 tbsp chives, 20 g butter, 1 tbsp rapeseed oil, salt and pepper

Cut the bread into small cubes. Melt the butter in a pot and toss the bread in. Let it get some color and add the fine chopped shallot. Saute both  a couple of minutes.

Make the broth with boiling water separate in a container. 

Chop the mushrooms in small pieces and heat up the oil in a pan and saute them until soft, season with salt and pepper.

Pour the broth into the pot, toss in the mushrooms and bring the soup to a quick boil. Take off the heat and add the chives and serve directly.