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Mushroom Vegetable Soup

 

6-8 cups Water or vegetable stock

2 cps. Fresh, sliced mushrooms

3 inch strip Kombu Seaweed (optional)

2-3 tbs. Soy Sauce or 3 tbs. Miso

4-6 Shiitake Mushrooms

Fresh parsley and/or sliced scallions

Toasted Sesame Oil

1 Large Leek

3-4 cloves garlic

 

2 cps. Veggies (brussel sprouts,

¼ cp. Mirin (optional)**

 Cover 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 scallions thin.

 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. 

 The shiitake, garlic and other vegetables in this recipe all strengthen immunity. 

 

 

 

©Deborah Barr, 1985-2009.  All rights reserved.



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