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–+ servings
Vegan Hangover Soup Pleurotus Mushroom Soup Ciorba de burta vegana reteta

The Ultimate Vegan Hangover Soup | Oyster Mushroom Soup with Pickles

This is the ultimate vegan hangover soup! This oyster mushroom (Pleurotus) soup with pickles is a plant-based take on the classic tripe soup - tangy, comforting, and ready in about 40 minutes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 6

Ingredients 

  • 1 jar pickled cucumbers use 1/2 of the liquid + 5 pickles
  • 1 jar pickled red bell peppers use 1/2 of the liquid + 5 red bell pepper slices
  • 500 g oyster mushrooms
  • 3 carrots
  • 1 head garlic
  • sea salt ground pepper and ground coriander, to taste

Soup dressing - option 1:

  • 2 tsp corn starch
  • 2 tbsp mustard
  • ½ tsp curry powder
  • 3 Tbsp olive oil

Soup dressing - option 2:

  • 3 tbsp vegan mayo

Instructions

  • Pour the vinegar from both pickle jars into a pot. Add 1 L of water.
  • Slice the carrots and the oyster mushrooms.
  • Let them boil for 15 minutes.
  • Add 5 sliced pickles and 5 sliced pickled red bell peppers.
  • Add 5-6 sliced garlic cloves.
  • Let them boil for another 10 minutes.
  • If you choose the first sauce option: in a separate large bowl, add the mustard, corn starch, olive oil and curry powder. Mix using a hand mixer.
  • Mash and add the rest of the garlic cloves into the mustard "mayo".
  • If you choose the second version, add the vegan mayo, but keep in mind the instruction below.
  • Important! Don't add the "mayo" into the boiling water. Add about 1 cup of hot water from the pot at a time into the "mayo" bowl. Pour slowly and mix continuously. Keep adding hot water and mixing until you've added about 800 ml of water from the boiling pot into the "mayo" bowl. Now you can pour this back into the soup pot.
  • Remove from heat and serve.

Notes

Pick one of the two finishing options: the mustard-and-starch "mayo" or a ready-made vegan mayo - both thicken the soup. Temper the "mayo" with hot soup liquid before returning it to the pot so it doesn't curdle. Leftovers keep in the fridge for up to 3 days; reheat gently without boiling.