This easy soup gets wonderful flavor and texture from a mix of cooked and raw mushrooms. If you would like to use portobello mushrooms, first scrape out the dark gills under their caps as they can give the soup a muddy color.
Special Diets:
Ingredients
Method
Set aside 1/4 pound (about 2 cups) of mixed mushrooms and half the enoki mushrooms for garnish. Chop remaining mushrooms.
In a large pot, combine chopped mushrooms, broth, shallots, tamari and vinegar.
Bring to a boil over high heat, lower heat and simmer, covered, until mushrooms are very tender, about 25 minutes.
Working in small batches, purée mushrooms in a blender. Return to the pot.
Add more broth or water as needed if the soup is too thick.
Thinly slice reserved mixed mushrooms and stir them into the soup.
Heat until soup is hot and mushrooms are very lightly cooked. Ladle into bowls, top with reserved 0enoki mushrooms and herbs, and serve.
* Find a recipe for Easy Mushroom Broth at wholefoodsmarket.com/recipes.
Nutritional Info
Serving Size
about 1 cup
Calories
60
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.