LIGHT SUMMER MUSHROOM SOUP

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.