Wild Mushroom Soup Recipe

18
Ingredients

10m
Prep Time

35m
Cook Time

45m
Ready In

Recipe: #43495

August 26, 2024

Categories: Mushrooms,

recipe by:
MsPia

"Adapted from Susanna Foo's cookbook "Chinese Cuisine". The coconut milk in this recipe adds richness but does not dominate. Feel free to use your favorite mushrooms."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (445.8 g)
Calories 471.6
Total Fat - 34.4 g
Saturated Fat - 11.9 g
Cholesterol - 48.3 mg
Sodium - 395.3 mg
Total Carbohydrate - 24.1 g
Dietary Fiber - 4 g
Sugars - 9.7 g
Protein - 20.3 g
Calcium - 49.9 mg
Iron - 3.7 mg
Vitamin C - 35.3 mg
Thiamin - 0.4 mg

Step 1

Start by infusing the chicken stock with the star anise and the lemon grass, simmering for 10 minutes and letting it cool down.

Step 2

In the meantime place the dried mushrooms in a bowl. Add 4 cups of lukewarm water and soak for 30 minutes, or until softened. Remove the mushrooms from the water; squeeze dry. Discard the water. Remove and discard the stems. Thinly slice the mushroom caps and set aside.

Step 3

Keep the button mushrooms separate.

Step 4

Remove the stems of the shiitake mushrooms and discard. Cut all the mushrooms into thin slices.

Step 5

Heat 2 tablespoons of the oil in a large stock pot. Add the shallots and cook until lightly browed. Add the ginger, dried mushrooms an button mushrooms and cook stirring over medium heat for 3 minutes.

Step 6

Add the chicken stock (first removing star anise and lemon grass), coconut milk and white pepper to stock pot.

Step 7

Combine the cornstarch and water in a small bowl. Mix thoroughly and stir into soup.

Step 8

Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes.

Step 9

While the soup is cooking, heat the remaining 2 tablespoons of oil in a small skillet . Add the rest of the sliced mushrooms and cook over high heat until soft, about 2 minutes. Keep warm until ready to use.

Step 10

Add the scallions and lemon to the soup. Taste to correct seasoning. Divide the reserved mushrooms among 4 soup bowls. Ladle the soup into the bowls and garnish with chives.