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Mushroom Soup

April 23, 2009 by Jennifer Che 8 Comments

Mushroom Soup
Here is a simple recipe for a surprisingly flavorful, healthy and light soup. Bryan’s parents were in Taiwan last year. While they traveled across the eastern side of Taiwan during a tour, they stopped at a small local restaurant. At the end of the meal, the waitress brought out a pot to the table and essentially cooked a whole variety of wild mushrooms in water with some tomatoes, scallions, salt and pepper.

Bryan’s parents thought the soup was surprisingly flavorful, light, and delicious. His mom decided to try it out at home with random mushrooms from the supermarket, and the results were great!

After seeing her over Christmas break (and watching them make the soup once), I decided to try it myself as well. I went to a local Korean market and picked up about 7 types of mushrooms. I’m not sure I can even name all of them, but some examples would be shitake, enoki, portabella, hen-of-the-woods, oyster, white button mushroom.
Mushroom Soup Ingredients
I chopped up the tomatoes, scallions and mushrooms. I then put them into a pot of water, brought the water to a boil, and then let it simmer for about 30 minutes. I’m not sure how long you need to cook it – it’s possible that less or more is fine too. I would just taste it periodically.
Mushroom Soup
Finally, add salt and pepper to taste. There’s no chicken broth or any animal products in this meal. The mushrooms add a surprising amount of umami flavor, and the soup is flavorful, light, healthy, and satisfying at the same time.

It’s a great summer soup, especially with the farmer’s markets now starting!

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Filed Under: Recipe, Soup, Vegan, Vegetables, Vegetarian

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Comments

  1. Livia says

    April 24, 2009 at 9:22 am

    Looks good. Which Korean market did you go to?

    Reply
  2. jglee says

    April 24, 2009 at 10:39 pm

    Lotte on Mass Ave near MIT.

    Reply
  3. Andrew says

    May 8, 2009 at 10:08 pm

    Which of your mushrooms were fresh and which were dried? Were any canned?

    Reply
  4. jglee says

    May 16, 2009 at 11:38 pm

    All of the mushrooms were fresh – none were frozen, canned, or dried.

    Reply
  5. liwenychao says

    May 10, 2010 at 7:52 pm

    gotta try this! love mushroom soups!

    Reply
  6. Bigbearswife says

    July 28, 2011 at 2:16 pm

    ooo this looks like a keeper!

    Reply
  7. Anuradha says

    April 30, 2012 at 4:50 pm

    What are the tiny whole mushrooms you used in this soup called?

    Reply
  8. Jennifer Che says

    April 30, 2012 at 5:23 pm

    Maybe enoki mushrooms?

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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