Remove the thicker lower part of the washed mushrooms and tear them manually into smaller pieces (similar to noodles). Roast for 9-10 minutes in a larger pan with a non-stick surface until most of the water evaporates. Drizzle with soy sauce, mix for another minute and set aside.

In a deeper pot with olive oil, fry the finely chopped onion. After 5 minutes, add chopped garlic, sliced ​​vegetables (carrots, celery, potatoes), fresh thyme, dried oregano, salt, black pepper and stir for another 5 minutes. Then add mustard, ground pepper, stir, add roasted mushrooms, boiling water (2 l) and cook under the lid over a low flame for 20 minutes.

At the end, add bulgur, parsley, chopped scallions and let it all rest for another 10 minutes, don’t cook again. Season with salt. Serve with some sour cream, fresh thyme or preferred spices.

NOTE: You can blend the soup for a creamy consistency without adding any bulgur, which can be replace with pasta. Feel free to replace oyster mushrooms by any other kind. And you really have to try to use smoked paprika for this recipe!

Shopping list: oyster mushroom 1000 g, olive oil 8 tbsps, onion 2 pcs, garlic 4 pcs (cloves), carrot 220 g, potatoes 160 g, celery root 150 g, soy sauce 2 tbsps, salt 1 tbsp, black pepper 1/2 tbsp, fresh thyme 1 tbsps, dried oregano 1 pinch, Dijon mustard 1/2 tbsp, paprika powder 1/2 tbsp, scallions (green onions) 2 pcs, bulgur 100 g, Parsley

servings: 8

cooking time: 50 minutes