Archive for July 12th, 2010


Our local farmer’s market has a mushroom vendor with the most beautiful shiitakes, oyster, morel and porcini mushrooms imaginable. 



Each week, this stall is my first stop before winding my way through the bounty of gorgeous produce.  Garlic spears happened to be in season when I made this soup so I incorporated them into the recipe;  garlic scapes would work nicely as would scallions. 



Hot and Sour Mushroom and Greens Soup


1 lb mixed Asian mushrooms [Shitakes and Oyster are what I used]

¼ cup tamari

¼ cup red wine vinegar

1 tsp white pepper

1 quart No Chicken Broth

2 cups shredded leafy greens [I used Kaileen, but kale, mustard, turnip or any other green would work well]

2 Walla Walla spring onions, sliced [1 medium onion, sliced into half and then into half-moon slices would work as well]

¼ cup diced garlic spears [can substitute with a couple sliced garlic cloves and a bunch of sliced scallions]

1 T cornstarch dissolved in ¼ cup cold water


Sauté the mushrooms and onions in a bit of neutral oil until they have softened.    Add 2/3 of  the garlic spears [or sliced garlic and scallions] and cook for a couple of minutes longer.  Add in the No Chicken Broth, tamari, red wine vinegar and pepper.  Stir well and bring to a low simmer.  Slowly add in the cornstarch while mixing and bring back to a simmer.  Once thickened, toss in the greens and cover the pot.  Cook until the greens are tender.

Serve while hot.  Garnish with the remaining garlic spears or scallion slices.

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