Ingredients

How to make it

  • In a large, non-stick pot, saute onions, garlic and herbs in 1/3 - 1/2 cup water until onions are translucent.
  • Add mushrooms and cook, stirring, 10 minutes. Add the water and stock, cook 20 minutes.
  • If using an immersion blender, puree in pot. Otherwise, allow to cool slightly, then puree in batches in a blender before returning to pot and reheating.
  • Season to taste before serving.
Chopped green onion   Close
Shiitakes and creminis   Close
Before pureeing   Close

Reviews & Comments 7

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  • jo_jo_ba 3 years ago
    Chili would be AMAZING!!! Hmm, may just have to brave the 40-degree heat to make it!
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    " It was excellent "
    iamskippy ate it and said...
    Loved it, I added a chili - but that is me!
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    " It was excellent "
    iamskippy ate it and said...
    I like the look of this recipe, I have the water left over from reconstituting shiitake mushrooms. I left the water on simmer to reduce by 2/3.
    I will see it this is OK as mushroom stock, if not I might try adding Chicken broth.
    Found my mushroom stock was great with this dish.
    I like the fact there is no cream in this recipe.
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  • jo_jo_ba 6 years ago
    I just made this again with a mix of oyster, shiitake and creminis, and swapped in a spring onion instead of the regular... oooh boy was it good! My umami craving is sated, and I ate, er, well, the whole recipe :-).
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  • jennywren 6 years ago
    Sounds yummy.Thanks.
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    " It was excellent "
    tomkitten ate it and said...
    Looks great!
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    " It was excellent "
    peetabear ate it and said...
    nice recipe... i like the mix of mushrooms and in the summer it's nice to have a soup with out a cream base... which to me is too heavy..
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 29.2
    Total Fat: 0.2 g
    Cholesterol: 0.0 mg
    Sodium: 472.9 mg
    Total Carbs: 5.6 g
    Dietary Fiber: 1.0 g
    Protein: 1.8 g
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