healthy mushroom soup
My creation, I had some King Oyster mushrooms in the fridge so I decided to make a soup. This is not a milk or cream based soup, in place of that, I used mushroom stock. I and my wife were pleasantly surprised with this soup, it is delicious!
yield
3 -4 servings
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For healthy mushroom soup
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5 cking oyster mushrooms
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1carrot
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3 clovegarlic
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1spring onion
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2 Tbspbutter or 2-3 tablespoons olive oil
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4 cmushroom stock
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2small tubes egg tofu
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salt and pepper to taste, as desired
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sesame oil, as desired
How To Make healthy mushroom soup
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1Prep the mushrooms by slicing in half lengthwise, then slicing each half into 1/2 inch pieces. Dice the carrot into about 1/2 inch cubes. Roughly mince the garlic. Chop the spring onion whites into 1/2 inch pieces, the greens into 1 inch pieces. -
2In a pot on medium heat, add the butter, when melted, add the garlic and mushrooms. Stir often until the mushrooms are softened, not browned. Add additional butter or oil as needed.
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3Add the mushroom stock, carrot, and spring onion, season with a pinch of black pepper as desired. Let the soup simmer until the carrot is just tender.
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4Slice the egg tofu. Here is what a tube looks like as well as one sliced.
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5Add the egg tofu to the soup turn off the heat, leave on the burner, and cover for about 15 minutes, this will heat the egg tofu. Season with salt and black pepper to taste or as desired.
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6Ladle into bowls and add a drop or two of sesame oil as desired. Enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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