NJMA home
Events
Forays
Foray guidelines
Directions to NJMA events, forays, and meetings
NJ Mushrooms
NJMA Newsletter
Recipes
Other topics of interest
Culinary Group
Contact info
Links
page heading
Clear Shiitake Soup
by Bob Hosh
This soup was first prepared as a demonstration at the October 1994 Fungus Fest.
Ingredients:
  • 10 ounces fresh Shiitake mushrooms
  • 6 cups home made beef broth or a good canned commercial brand
  • 2 cups home made chicken broth or a good canned commercial brand
  • 1/2 cup fresh green beans cut into 1 inch pieces
  • 1/2 cup fresh carrots, peeled and cut into 1 inch pieces
  • 1 thin slice fresh ginger
  • 4 scallions
  • 1 bay leaf
  • Salt to taste
Method:
Clean the Shiitake mushrooms with a damp cloth; remove the stems and discard. Slice the mushrooms into 1/8 inch thick pieces. Peel a small section of fresh ginger root and cut off a thin 1/8 inch thick slice about 1 1/2 inches in diameter. Clean the scallions removing the roots. Slice the white portion and 2 inches of the green tops into thin rings.

Pour the beef and chicken broths into a 3-4 quart kettle and add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook partially covered for about 20 minutes. Remove the ginger before serving.
Serves 4-6.