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Triple Mushroom Soup
2 lbs white button mushrooms, rinsed and dried
2 lbs Portobello mushrooms, rinsed and dried
1 cup dried porcini or shitake mushrooms, soaked in hot water for ½ hour -
reserve the liquid.
1 large yellow onion, finely chopped
¼ cup soy sauce
Salt, pepper
Process all the mushrooms in food processor until finely chopped.
Heat a large saucepan and 2 tbsp of olive oil.
Add the onion and cook for 3 - 5 minutes until soft and translucent. Do not
brown.
Add the mushrooms and cook 10 minutes together with the onion. Add the soy
sauce, reserved soaking liquid, 1 teaspoon each salt and pepper. Pour water to
cover all the mushrooms and bring to a boil.
Reduce heat to medium and cook for 45 minutes. Season to taste and add more
water if soup is too thick. Serves 6-8.
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