About this recipe:This is a very mild, salty, tangy starter soup from Japan. Feel free to experiment and add ingredients according to taste.
1/2 stalk celery, chopped
1 small onion, chopped
3 leeks, chopped
1/2 carrot, chopped
2 onions, chopped
1 small knob ginger, grated
2 cloves garlic, finely chopped
1 small clove garlic, minced
900g chopped mushrooms
150g chopped fresh mushrooms (shiitake preferred)
2 teaspoons dried savory
75g portabellini mushrooms, sliced
1/4 teaspoon dried oregano
500g chicken stock
handful minced fresh chives (green onion)
2.2 litres chicken stock
2 tablespoons tomato puree
1 bay leaf
salt to taste
ground black pepper to taste
10 leaves fresh spinach
Directions Prep:15min › Cook:45min › Ready in:1hr
In a large pan or pot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Add stock. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
Saute butter, leeks, onion and garlic until clear. Add mushrooms (except 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato puree and bay leaf. Simmer for 30 minutes.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a sieve over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Strain out the vegetables.
Serve the stock with mushrooms in small porcelain bowls, and sprinkle fresh green onion over the top.
Stir the reserved mushrooms and spinach leaves into the stock and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.