Mushroom Vegetable Soup
Water or vegetable stock
Fresh, sliced mushrooms
3 inch strip
Kombu Seaweed (optional)
2-3 tbs. Soy
Sauce or 3 tbs. Miso
parsley and/or sliced scallions
1 Large Leek
Veggies (brussel sprouts,
¼ cp. Mirin
Shiitake mushrooms with water; soak about 30 minutes or until soft
enough to slice. Slice, discarding stems, and set aside. Wash and
slice fresh mushrooms. Cut leek down center and rinse thoroughly to
remove any grit. Mince the garlic and finely chop parsley and slice
Heat 2 TB. oil
in a soup pot. When hot, add leeks and garlic, sauteéing a few
minutes. Add shiitake and fresh mushrooms, stirring constantly over
medium high heat. Add the shiitake soaking water (being careful not
to use the grit at bottom of soaking water) and remaining water or
stock. Bring to a boil and add Kombu. Simmer 15 minutes. Add 2
cups veggies - include one or more of the following: brussel sprouts,
cauliflower, cabbage, turnips and kale. Simmer 5 minutes more. Add
soy sauce or miso and mirin. Simmer gently 5 minutes more. Garnish
with parsley and/or scallion just before serving.
**Mirin is a
rice cooking wine that imparts a sweet and rich flavor. Avoid the
inexpensive commercial variety of mirin and soy sauce, and purchase at
a reputable natural foods store.
garlic and other vegetables in this recipe all strengthen immunity.
Barr, 1985-2009. All rights reserved.