Hearty Mushroom and Oat Groat Soup Recipe

Name: Hearty Mushroom and Oat Groat Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried mushrooms (1/2 cup); 3/4 cup boiling water; 1/4 cup olive oil; 3 medium leeks, white and light green parts, quartered lengthwise and thinly sliced crosswise; 2 garlic cloves, minced; 1 pound mixed fresh mushrooms; 6 cups vegetable stock or canned low-sodium broth; 1/2 cup oat groats, soaked overnight and drained; 2 medium carrots, thinly sliced; 1 medium parsnip, thinly sliced; 1 tablespoon balsamic vinegar; 1/2 teaspoon minced thyme; 1/2 teaspoon minced rosemary; Salt and freshly ground pepper; 2 tablespoons minced parsley

Servings: persons

1/2 ounce dried mushrooms (1/2 cup)
3/4 cup boiling water
1/4 cup olive oil
3 medium leeks, white and light green parts, quartered lengthwise and thinly sliced crosswise
2 garlic cloves, minced
1 pound mixed fresh mushrooms
6 cups vegetable stock or canned low-sodium broth
1/2 cup oat groats, soaked overnight and drained
2 medium carrots, thinly sliced
1 medium parsnip, thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon minced thyme
1/2 teaspoon minced rosemary
Salt and freshly ground pepper
2 tablespoons minced parsley

1
In a heatproof bowl, soak the dried mushrooms in the boiling water until softened, about 20 minutes.
2
Remove the mushrooms and reserve the liquid separately.
3
Thinly slice the mushrooms.
4
Heat the olive oil in a large soup pot.
5
Add the leeks and garlic and cook over moderately low heat, stirring, until lightly browned, about 5 minutes.
6
Thinly slice the fresh mushrooms and add them and the reconstituted mushrooms to the pot.
7
Cook, stirring, until the liquid has evaporated, about 10 minutes.
8
Add the reserved mushroom liquid and the stock, oat groats, carrots, parsnip, balsamic vinegar, thyme and rosemary and bring to a simmer.
9
Cover and cook over moderately low heat until the oat groats are tender, about 35 minutes.
10
Season with salt and pepper and stir in the parsley.
11
Serve piping hot.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 ounce dried mushrooms (1/2 cup), 3/4 cup boiling water, 1/4 cup olive oil, 3 medium leeks, white and light green parts, quartered lengthwise and thinly sliced crosswise, and more.

Yes, Hearty Mushroom and Oat Groat Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hearty Mushroom and Oat Groat Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions