Wild Mushroom Soup with Spinach and Ginger Broth Recipe

Name: Wild Mushroom Soup with Spinach and Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 12 ounces fresh shiitake mushrooms, stemmed, caps sliced; 12 green onions, white and pale green parts thinly sliced, tops cut into 1/2-inch lengths and reserved; 1 5-inch piece fresh ginger, peeled, thinly sliced; 6 garlic cloves, minced; ½ cups water; 3 14 1/2-ounce cans low-salt chicken broth; 1 cup dried porcini mushrooms* (about 3/4 ounce), rinsed briefly; 3 teaspoons sugar; 1 1/2 teaspoons salt; 1 6-ounce package baby spinach, thinly sliced

Servings: persons

4 tablespoons vegetable oil
12 ounces fresh shiitake mushrooms, stemmed, caps sliced
12 green onions, white and pale green parts thinly sliced, tops cut into 1/2-inch lengths and reserved
1 5-inch piece fresh ginger, peeled, thinly sliced
6 garlic cloves, minced
½ cups water
3 14 1/2-ounce cans low-salt chicken broth
1 cup dried porcini mushrooms* (about 3/4 ounce), rinsed briefly
3 teaspoons sugar
1 1/2 teaspoons salt
1 6-ounce package baby spinach, thinly sliced

1
Heat 3 tablespoons oil in heavy large pot over medium-high heat.
2
Add shiitake mushrooms and saute until golden, about 5 minutes.
3
Transfer mushrooms to medium bowl.
4
Heat remaining 1 tablespoon oil in same pot.
5
Add thinly sliced green onions, ginger, and garlic; saute 1 minute.
6
Add water, broth, and porcini.
7
Bring to boil.
8
Reduce heat to medium and simmer 20 minutes.
9
Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible.
10
Discard solids in strainer.
11
Stir shiitake mushrooms into broth.
12
Bring to boil.
13
Reduce heat to medium and simmer 5 minutes.
14
Add sugar and salt.
15
(Can be made 1 day ahead.
16
Cool slightly, cover and refrigerate.
17
Bring to simmer before continuing.)
18
Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute.
19
Ladle into bowls.
20
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 12 ounces fresh shiitake mushrooms, stemmed, caps sliced, 12 green onions, white and pale green parts thinly sliced, tops cut into 1/2-inch lengths and reserved, 1 5-inch piece fresh ginger, peeled, thinly sliced, and more.

Yes, Wild Mushroom Soup with Spinach and Ginger Broth 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.

Wild Mushroom Soup with Spinach and Ginger Broth

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