Mix and match the mushrooms here to
what is available in your market.
Try one of our soup recipes today..
Wild Mushroom Soup
3 quarts chicken broth
1/2 lb. portobello mushrooms
1/4 lb. shiitake mushrooms
1/4 lb. oyster mushrooms
1 oz. low-sodium soy sauce
1/2 t. curry powder
1 t. granulated garlic
1/2 t. white pepper
1/4 C. butter
1/4 t. dried basil leaves
1 t. seasoned salt
Splash single malt scotch
1/4 tsp. black pepper
1/8 t. cayenne pepper
6 oz. angel hair pasta
In stockpot, bring broth (homemade or commercially prepared) to boil. Add
portobello mushrooms (cut into small cubes) and thinly sliced shiitake and
oyster mushrooms. Add soy sauce, curry powder, garlic powder, white pepper,
butter, basil, salt, scotch, freshly ground pepper and cayenne. Continue boiling
for 10 minutes. Reduce heat and simmer for 25 minutes. Add angel hair and cook
briefly until pasta is cooked through.
Makes at least 12 servings.