So you love mushrooms? I know I do. Any kind, size, shape...I love them all. Out of the four of us (Papa Bear, Drama Queen, Little Lawyer and myself), Papa Bear took the longest to covert to a Mushroom Lover. My girls loved mushrooms straight out of the gate! Him...not so much. Until about six months ago, the only way I could get him to eat a mushroom was to sneak it in to a dish finely diced.
Something in him, a 'fungus switch' if you will, flipped and now...he can't get enough of the little guys! I love when that happens. It happens to everybody at some point. You dislike a certain food (not necessarily mushrooms), and then one day...
...when you least expect it...
...'IT' happens...
BAM! Boing! BOOM!
You like this food! You really like this food! Where've you been all my life?
I have made this soup many times for the Mushroom Lovers Club. Papa Bear has heard us slurp and moan and complain of a full tummy every time we have devoured it. It's one souper-hearty soup, lemme tell ya! Not for the faint of heart Mushroom Lover. But they could certainly eat it too.
Best part is...you can use any variety of mushroom you prefer. I have favorites, of course, but sometimes the ones that make it into the soup are the ones that cost less, if you catch my drift.
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| Mmm, Mmm, gooooooood! |
Serious Mushroom Lover Soup
serves 10-12 (and makes souper leftovers the next day!)
2 tablespoons vegetable oil
4 cloves minced garlic
1 2inch piece fresh ginger root, peeled and minced
4 cups chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce
2 portobello mushrooms, cleaned and sliced
1 pint cremini mushrooms, cleaned and sliced
4 cloves minced garlic
1 2inch piece fresh ginger root, peeled and minced
4 cups chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce
2 portobello mushrooms, cleaned and sliced
1 pint cremini mushrooms, cleaned and sliced
1 pint button mushrooms, cleaned and sliced
1 pint shiitake or oyster mushrooms, cleaned and sliced
1 small Napa cabbage shredded
1 large bunch bok choy chopped
2 carrots cut in matchsticks
1 bunch scallion thinly sliced
Dark sesame oil
1 small Napa cabbage shredded
1 large bunch bok choy chopped
2 carrots cut in matchsticks
1 bunch scallion thinly sliced
Dark sesame oil
Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned.
Combine the broth, soy sauce, and fish sauce to the saucepan and bring to a simmer.
Add the remaining ingredients, except the scallions and sesame oil. Simmer for 30 minutes.
Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
Combine the broth, soy sauce, and fish sauce to the saucepan and bring to a simmer.
Add the remaining ingredients, except the scallions and sesame oil. Simmer for 30 minutes.
Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
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