This soup is delicious with whatever mix of mushrooms or greens that are appealing or available to you. Oyster mushrooms, shiitake mushrooms, button mushrooms, etc. As for the greens bok choy can work as well as kale, chard, Tokyo Bekana, or Napa cabbage. Hot peppers are also flexible! Choose your favorite chili’s for this recipe or try Biquinhos. Have fun fusing the flavors of different regions together and buy ingredients that are fresh, local, and seasonal.
If you are in La Crescenta, California check out the Hungry Gardens for delicious and unusual seasonal vegetables and fresh mushrooms.
Garlic Mushroom Soup
- 2 tablespoons olive oil
- 16 oz mushrooms
- 4 cloves garlic minced
- 1 teaspoon Biquinhos or hot pepper of choice minced
- 1/4 teaspoon white pepper
- 2 cups chicken bone broth
- 1 teaspoon soy sauce or tamari
- 2 cups Tokyo Bekana or greens of choice leaves and stems separated, and chopped
- 3 tablespoons lemon juice
- 1/4 cup garlic chives chopped
- In a medium sauce pan, warm the oil over medium heat, add the mushrooms. Saute for 5 minutes. Add the garlic and white pepper. Continue to saute until the mushrooms begin to brown, 3-4 minutes.
- Add the fresh hot pepper if using, greens stems, soy sauce, and the bone broth. Bring to a boil, and simmer for 10 minutes.
- Add the leave of the greens cook until wilted and soft. This time will vary depending on the type of greens used. Spinach or a delicate green will take only a minute or two, while a sturdier green like kale may take 5-10 minutes.
- Remove from heat, add the lemon juice, and salt and pepper to taste. Garnish with the garlic chives.