Eryngii Mushroom and Cashew Nut Soup 杏鲍腰果浓汤

The vegan recipe for Eryngii Mushroom and Cashew Nut Soup:

servings – 4


  • 200 g eryngii mushrooms/king oyster mushrooms (dice)
  • 1/2 cup roasted cashew nuts
  • 1/4 cup ground golden flax seeds
  • 1 tsp dried oregano leaves
  • 1 tbsp olive oil
  • 3 cups water
  • 200 g potatoes (peel, cut into small cube, fry till golden brown and set aside)


  • 2 tsp sea salt
  • 1/2 tsp ground black pepper


  1. Place eryngii mushrooms, cashew nuts, ground golden flax seeds and water in the blender; pulse until smooth.
  2. In a soup pot, heat olive oil over low flame; add dried oregano leaves and briefly saute.
  3. Pour the mushroom puree into the pot.
  4. Add sea salt, occasionally stir until the soup boils, then simmer for another 2 minutes.
  5. Ladle soup into bowls, sprinkle fried potatoes and ground black pepper over.
  6. Enjoy!