mixed mushroom soup
heidi swanson’s 101 cookbooks is one of our favorites. everything on the blog is beautiful, simple and delicious. we love how heidi uses the freshest seasonal ingredients, simple cooking methods, and adds an unexpected twist to every dish. the way she used toasted sesame oil in this soup has gotten us hooked on drizzling sesame oil over everything!
. . . . . . olive oil two handfuls of mushrooms (use a variety), chopped an onion, chopped small 3 tbsp tamari 6 cups vegetable broth a drizzle of toasted sesame oil chopped chives or scallions salt and pepper using a wide soup pot, saute mushrooms in olive oil and season well with salt and pepper. cook well, stirring often, until mushrooms have released their water and have a deep earthy flavor and beautiful brown color (about 8 minutes). remove from the pot and set aside. in the same pot - heating a bit more oil - cook the onions until translucent (just a few minutes). stir in the tamari and veggie broth and simmer. add the mushrooms and cook another 10 minutes to combine all the flavors. drizzle in the sesame oil and add a bit more tamari if your broth is lacking salt. serve this deeply warming soup with a bowl of brown rice (add the rice to the bowl if you want a heartier soup) and sprinkle with fresh chives or scallions and a little extra cracked pepper if you’d like.