Yield: 6 Servings
|3 ounces||Dried shiitake mushrooms|
|3 cups||Boiling water|
|1 pounds||Fresh domestic mushrooms; cleaned|
|1½ teaspoon||Salt; or to taste|
|8 \N||Scallions; more or less, cleaned and cut in half|
|6 mediums||Garlic cloves; peeled left whole|
|3 \N||Sprigs fresh thyme; or less|
|\N \N||Torn parsley leaves; optional garnish|
|\N \N||Dry sherry or vermouth (a few drops); optional|
|\N \N||Chopped chives; optional garnish|
Rinse dried shiitake mushrooms and place them in a medium sized bowl. Add 3 cups boiling water and let soak for at least 20 minutes. Strain the mushrooms over a second bowl, pressing out and reserving all liquid.
Pull off and discard the shiitake stems, then place the shiitake and fresh mushrooms together in a food processor and pulse until they are cut up into small pieces (coarsely chopped).
Put all the mushrooms in a soup pot or aDutchen oven with the reserved mushroom-soaking water, 4 additional cups of water, and the salt, scallions, garlic, and 2 to 3 sprigs of thyme. Bring to a boil, then lower heat to a simmer. Cover and cook gently for about 40 minutes.
Line a strainer with two layers of clean cheesecloth and strain the soup into another pot. Serve the broth hot, possibly with some of the mushrooms, a few drops of sherry and/or chopped chives. Makes about 6 cups of a richly flavored broth in about 1 hour (20 minutes of work). PER SERVING without options: 74CAL, 0.5G fat (5⅗% cff); 17.0G carbs.
TIPS: If not using the broth immediately, strain into a container with lid and refrigerate. Save mushrooms: sandwich spreads, vegetable pies, quiches, omelette filles, rice, stirfries, mashed potatoes, casseroles etc.
SUBSTITUTE 8 medium-sized fresh shiitakes; chop them together with the fresh domestic mushrooms and increase the cooking water to 6 cups.
>Mollie Katzen's Vegetable Heaven (1997: HYPERION 0786862688) Recipe by: Mollie Katzen's Vegetable Heaven (1997) Posted to Digest eat-lf.v097.n008 by KitPATh <phannema@...> on Jan 10, 1998