Cream-soup with Oyster Mushroom

Cream-soup with Oyster Mushroom
  • 200 g sliced oyster mushroom
  • 1 tablespoonolive oil
  • ½ chopped onion
  • 1⁄3 tea spoonsoy sauce
  • sea salt
  • 2 cups of water
  • ½ bowl cooked rice
  • 1/5 tea spoon of tarragon

Heat the olive oil in fraying pan. Add the minced onion and cook until translucent, thenadd salt. When mushroom will tender add soy sauce and cook for 5 minutes. Add water and cooked rice. Close and cook in oven over medium-low heat for 45-60 minutes. Add tarragon during the last ten minutes, then garnish it with fresh mushrooms.

Did you know that...

Add one tablespoon of vinegar in the water while cooking the mushroom and it will keep the whiteness of mushroom.