Cream of Four Mushroom Soup
Serves 6 | Prep Time 20 minutes | Cook Time 30 minutes
Ingredients
• 1 cup Eden Maitake Mushrooms
• 1 cup Eden Sliced Shiitake Mushrooms
• 1/4 cup Eden Morel Mushrooms
• 2 Tbsp Eden Extra Virgin Olive Oil
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 2 medium organic potatoes, peeled and chopped
• 1/2 cup celery, diced
• 1 cup maitake and shiitake soaking water
• 1 tsp Eden Sea Salt
• 3/4 cup button mushrooms, chopped fine
• 1/2 tsp Eden Hot Pepper Sesame OIl, optional
• 1/4 tsp Eden Black Pepper
• 3 cups Unsweetened Edensoy, or Original
• 2 tsp fresh parsley, chopped fine
• 1 Tbsp fresh chives, chopped
or 2 tsp. dried chives
• 1/4 piece Eden Kombu, 2 inches long, optional
Directions
Place shiitake, maitake, and morels in separate bowls, cover with warm water and soak 20 minutes. Drain off soaking water and reserve 2 cups. Coarsely chop the soaked mushrooms.
Heat oil in a soup pot and sauté the onions and garlic for 3 minutes. Add celery, potatoes and sauté 2 minutes. Add water, mushroom soaking liquid, kombu and sea salt to the pot. Cover and simmer over a low flame for 5 minutes. Remove kombu and discard. Cover and simmer another 15 minutes. In two batches, puree in a blender until creamy. Place the liquid puree back into the pot. Add all remaining ingredients, except the parsley and chives and simmer on low without boiling until hot. Turn off flame, mix in parsley and chives. Mix and serve hot or chilled.
Nutritional Information
Per serving: 185 calories, 8g fat (35% calories from fat), 17g protein, 18g carbohydrate, 5g fiber, 0mg cholesterol, 333mg sodium