27 June, 2013


While soup might not be the first dish that comes to mind on a hot summer day, a bowl of cold, light, refreshing soup makes for a perfect supper!  This mushroom soup is great for this time of the year: eat it cold if the day is unbearably hot, or serve it warm on a cooler evening, like the one we are having today.  Both ways are equally delicious.

You can also adjust how filling it will be by adding a variety of toppings.  I chose a touch of fresh basil from the garden, green onions, and grated carrots.

This is a slightly adapted version of a Mixed Mushroom Soup With Bok Choy from "Vegetarian soups for all seasons" by Nava Atlas.  The book has lots of interesting seasonal soups and is a must have for any soup lover.

what you need:

  • 2 tsp olive oil
  • 3 cloves garlic, minced
  • 6 cups vegetable broth (low sodium)
  • 8-10 dried shiitake mushrooms
  • about 1 1/2 cups sliced small mushrooms (white, cremini, or any other)
  • 2 portobella mushrooms caps thinly sliced
  • 5-6 stalks bok choy, thinly sliced
  • soy sauce and a variety of garnishes, like shredded carrots, herbs, thinly sliced radishes, celery, etc. (optional) 

what to do:

  • In a soup pot heat the oil, add minced garlic, and saute over medium heat until fragrant (3-5 minutes).  Add the broth and mushrooms, bring to a simmer and cook for 15 minutes.
  • Remove from the heat and let stand for a little bit.  Strain, reserving the mushrooms.  Slice mushroom cups.
  • Add raw mushrooms to the broth and simmer for another 10-15 minutes, or until the mushrooms are done.
  • Taste, adjust for seasoning, add bok choy, and let cook for a couple of minutes.  Remove from the heat, cover and let stand for 10-15 minutes.
  • Serve topped with garnishes, while still hot or cold.
Note: If you want a more filling version of the soup, add thin rice noodles at the end of the cooking, together with bok choy.

And if you are looking for more hot weather recipes, here are some of my favourites

summer recipes


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