I don't usually toot my own horn, but this soup is delicious. I came up with the recipe last night and made it for Valentine's Day. My husband raved about it and was disappointed when he discovered he had eaten that last of it.
The Garnish on top are quick fried enoki mushrooms I only did this to be a little "fancy" since it was a special meal. The soup tastes wonderful without it.
Also the soup that I made is vegetarian, not vegan, because I used butter but, that could easily be substituted with Olive Oil and still taste super yummy
Ingredients
Lots and Lots of Mushrooms. In this case I used a selection that I found at the Korean Market in my neighborhood. Not only did they have a great selection, their prices were a fraction of what you would find in specialty markets.
2 pounds of assorted Wild Mushrooms (cleaned a note on cleaning to follow)
1 package of Enoki Mushrooms (use as garnish)
6 cups of Vegetable Broth
2 Shallots; chopped
2 Tablespoon of Coconut Aminos (tamari or soy sauce as an option)
1/2 Tablespoon of Rice Vinegar
1 Tablespoon Butter or Olive Oil
1 teaspoon of sesame oil
Instructions
Clean Mushrooms*
Set aside 4 cups of mushrooms; sliced
Chop remaining mushrooms
In a large pot Saute onions and Shallot in 1/2 Tablespoon of Butter for 3 minutes. Add Broth, 1 tablespoon of coconut amines and rice vinegar to pot.
Bring to a boil, lower heat and simmer until very tender. About 30 minutes
In the mean time….
Saute remaining mushrooms in the other 1/2 Tablespoon of butter and sesame oil for about 2 minutes.
Add the other 1 tablespoon of Coconut aminos to deglaze pan (about 1 minute)
Remove from heat until the Soup is finished cooking
Now back to the soup…
After 30 minutes soup should be ready to blend. Working in batches puree in a food processor (you could also use a submersible hand blender)
If it seems to thick, add a little water or broth until the desired constancy is achieved
Once all of the soup is blended return to pot and add the sautéed mushroom.
Heat through
As I mentioned above. If you feel like being fancy you could use a quick fried enoki as garnish
Heat a whole bottle of peanut oil in the narrowest, deepest pan that you have.
Hold a whole bunch of enoki by their base with a set of metal tongs
When oil is really hot, dip the enoki in it for 1 minute
Drain Enoki on a plate layered with paper towels. Gently pat the top to remove as much oil as possible
Cut the uncooked portion of the mushroom off and place a clump on the top of your soup
Enjoy
