Vegetarians recipes
Mixed Mushroom Soup With Bok Choy
2 teaspoons sesame oil
1 small onion -- minced
1 garlic clove -- minced
8 dried shiitake or maitake mushrooms - -- (to 10)
1 tablespoon natural soy sauce - (to 2) -- or to taste
3 cups sliced fresh mixed mushrooms - (to 4) (use 2 or 3 kinds from among baby
bella, oyster, fresh shiitake, or enoki)
1/4 cup dry white wine
5 stalks bok choy, greens included - (to 6) -- thinly sliced
3 scallions, white and green parts - (to 4) -- sliced
2 tablespoons soy sauce - (to 3) -- or to taste
Freshly-ground black pepper -- to taste

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add 6 cups water, mushrooms, and soy sauce.

Bring to a simmer, then cover and simmer gently for 15 minutes. Remove from the heat and let stand another 15 minutes. Strain through a fine sieve. Reserve the mushrooms, trimming and discarding their tough stems; thinly slice the caps.

Return the broth and sliced shiitakes to the soup pot and bring to a simmer. Add the fresh mushrooms and simmer gently for 10 to 15 minutes, covered, or until they are cooked but still pleasantly chewy.

Add the remaining ingredients and simmer for another 5 to 8 minutes, or just until the bok choy is tender-crisp. Serve at once.

This recipe yields 4 to 6 servings.


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