Vegan Soup with Oyster Mushrooms, Vegetables, and Herbs

A quick dish from the most budget-friendly ingredients! A very simple recipe for a thick, hearty mushroom soup with vegetables and herbs that will pleasantly surprise with its taste and please everyone.
Updated : 02 October, 2025

Easy
About 20 min.
Ingredients
1
Chicken eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the necessary ingredients and spices for a rich first course for lunch or dinner.
Step 2
Take a suitable pot and place it on the stove. Pour about 3 tablespoons of vegetable oil into it and add one finely chopped onion. Stir and fry until translucent over high heat.
Step 3
Dice half of a medium carrot into small cubes and add to the pot with onion. Stir vegetables and fry for 2 minutes over high heat.
Step 4
Dice 300 g (about 10.5 oz) of peeled potatoes and add to the pot. Stir vegetables and heat potatoes for 2 minutes.
Step 5
Pour 1.5 liters (about 6 cups) of water into the pot with vegetables, cover with a lid, and bring to a boil over high heat.
Step 6
Cut 300 g (about 10.5 oz) of oyster mushrooms into small pieces - you may substitute any mushrooms to taste.
Step 7
Add mushrooms to the pot with boiling soup, stir everything together, and bring soup back to a boil over high heat.
Step 8
Take a small bowl, crack one chicken egg into it, beat until smooth, and pour into the pot with boiling soup, cooking for another 5 minutes.
Step 9
Add 1 tablespoon of dried herbs to the pot, plus bay leaf, black pepper, and salt to taste. Cover and cook for another 5-7 minutes over low heat.
Step 10
Serve the mushroom soup in portion bowls, adding finely chopped dill to taste. Serve hot.
Step 11
Cook together, cook simply, cook the tastiest dishes from affordable ingredients using our recipes! Enjoy!