Watercress Soup With Grilled Shiitakes Recipe

Name: Watercress Soup With Grilled Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the mushrooms; 10 large shiitake mushrooms (reserve stems if using for stock); 1 bulb green garlic, minced; 1/2 bunch oregano, minced (reserve stems if using for stock); 1/4 cup good olive oil; 1/4 cup seasoned rice vinegar (or rice vinegar with a bit of honey); salt to taste; For the soup; 2 tablespoons olive oil; 2 bulbs green garlic plus stalks, chopped; 2 large potatoes, peeled and diced; vegetable stock (or stock made using mushroom stems); 4 cups watercress; a little water

Servings: persons

For the mushrooms
10 large shiitake mushrooms (reserve stems if using for stock)
1 bulb green garlic, minced
1/2 bunch oregano, minced (reserve stems if using for stock)
1/4 cup good olive oil
1/4 cup seasoned rice vinegar (or rice vinegar with a bit of honey)
salt to taste
For the soup
2 tablespoons olive oil
2 bulbs green garlic plus stalks, chopped
2 large potatoes, peeled and diced
vegetable stock (or stock made using mushroom stems)
4 cups watercress
a little water

1
Remove the stems and marinate the mushrooms with the herbs, garlic, olive oil, salt and vinegar for as little as an hour, or overnight. I did it for the length of time it took to cook the soup.
2
When the soup is ready, grill the mushrooms. The way I like to do it is to char both sides -- just so it has a bit of color. Do this on the hot part of the grill, and then set them aside to finish cooking through. Try a mushroom to to see if it is done.
3
To make a stock using the stems of the shiitakes, roast them in the oven at 400 degrees with an onion until they have a bit of color. Then add to a stock pot, cover with water, add the oregano stems from the mushroom marinade as well as the watercress stems. Bring to a boil and simmer for an hour. Then use with the potatoes.
4
Saute garlic in the olive oil with salt until translucent. Add potatoes and cook until halfway done (about 10 minutes) add vegetable stock and simmer until potatoes are cooked through. Puree and season.
5
Puree watercress with a little water.
6
Combine the potato puree with the watercress, and garnish with the sliced mushrooms. This dish can be served cold as well (in fact I recommend it!). Also, a little bit of nice olive oil on top would be good, and a few shavings of Parmesan!

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the mushrooms, 10 large shiitake mushrooms (reserve stems if using for stock), 1 bulb green garlic, minced, 1/2 bunch oregano, minced (reserve stems if using for stock), and more.

Yes, Watercress Soup With Grilled Shiitakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Watercress Soup With Grilled Shiitakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions