- 2 cups Eden Sliced Shiitake Mushrooms, 1 package, soaked 10 minutes in 2 cups hot water
- 2 cups shiitake mushroom soaking water, add more water if necessary
- 2 cups button mushrooms, stems removed, sliced
- 3 cups kombu dashi (soup stock), see Eden's recipe, or vegetable stock
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp peppercorns
- 1 tsp Eden Sea Salt
- 2 Tbsp Eden Mirin
Place the button mushrooms in a food processor and coarsely chop. Mix the salt and chopped mushrooms together in a glass bowl. Cover with a cloth towel and refrigerate overnight (8 hours). Place the shiitake, button mushrooms, shiitake soaking water, kombu dashi and herbs in a medium saucepan. Bring to a boil, reduce the flame and simmer 1 1/2 to 2 hours, on low. Strain out the herbs and mushrooms, squeezing out all liquid. Add extra salt to season, if needed, or season with a little Eden Shoyu Soy Sauce. Add the mirin and serve.
Vegetables such as onions, carrots and celery may be added to the consommé after straining out the mushrooms and cooked before adding the mirin.
Per serving - 81 calories, 0 g fat (1% calories from fat), 3 g protein, 15 g carbohydrate, 6 g fiber, 0 mg cholesterol, 396 mg sodium