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Garlic Mushroom Soup

Carrie Bonfitto
A wonderful way to enjoy the bounty of any type of mushroom.
Prep Time 10 mins
Cook Time 10 mins
Course Soup
Cuisine Asain Fusion
Servings 4


  • 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.


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 bokchoy 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.
Have fun fusing the flavors of different regions together and buy ingredients that are fresh, local, and seasonal.
Keyword greens, mushrooms, soup