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Tri Mushroom Soup - Variation

Here is a revisit of one of my recipes from 2009, I reworked the ingredients and the prep from the soup, removing all the dairy - if you want the full fat and dairy recipe look back at May of 2009 - Enjoy


1 pound Cremini mushrooms, chopped

1 pound Oyster mushrooms, chopped

1/4 pound of Shiitake Mushrooms or Enoki mushrooms (this is a bout a cup)

1/4 cup of chopped walnuts

4 cups of homemade veggie stock

3 cups of baby spinach

3 table spoons of earth balance

3 table spoons of olive oil

1 teaspoon of minced garlic

2 mediums lemons, juiced

1/3 of a cup of diced Shallots

4 to 6 springs of fresh Thyme tied together with string.

4 bay leaves

1 teaspoon of ground ginger

1 teaspoon of ground cumin

1/2 teaspoon of ground tumeric

Hand full of chopped flat leaf parsley

red pepper flakes to taste

Salt & Pepper to taste


Melt butter in a medium sauce pan, 6 to 8 quarts in size - add shallots and lightly sauté until translucent.

Add the Cremini and oyster mushrooms to pan along with the dried spices, Thyme and Bay leaves and sauté over medium heat for about 10 minutes or until all the liquids have gone.

Add stock, lemon juice, red pepper flakes and salt a pepper to taste - bring to a boil and the simmer for about 30 minutes over low to medium heat.

In a skillet add Shiitake mushroom, garlic and olive oil and sauté until soft about 5 to 8 minutes and set aside.

Remove the Thyme stems and bay leaves from soup. Taste and add additional salt and pepper. Add spinach and walnuts to pan, remove from heat

Place the sauté Shiitakes at the bottom of the serving bowls, this soup will serve about 8 people.

Ladle soup into bowls and top with minced parsley and serve

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