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Fresh From the Market Mushroom Soup

Fresh From the Market Mushroom Soup

Too many hours working at a computer and the long commute has resulted in far more convenience foods than I want to admit. (Lots of curries over rice and sandwiches with gluten-free bread.) I’ve shared about how few vegetables are currently part of my diet in recent client conversations. Happily, Wednesday was the farmer’s market and a prime time to address this shortage. The market provided a great opportunity for coming up with a new recipe that’s easy, filling and affordable, plus it definitely helped me increase my vegetable intake!

The mushroom vendor lured me in first. I eventually left with 1.5 pound of mixed mushrooms, 1.5 pounds of squash (a mild light green varietal,) 1 pound of raw edamame, 2 pounds of Napa cabbage and a pound of sweet red grapes. The best part? I only spent $20!

The next part was deciding what I should make with my haul!

Soups are one of the best ways you can use up random ingredients in your kitchen and pantry while incorporating fresh ingredients. I keep broth, yellow onions and shallots on hand in my pantry, and these form a great start to many kinds of soup. I found myself inspired to make a mushroom soup. The rest of the squash and cabbage can be used in another dish with the edamame and grapes saved for snacking.

Fresh From the Market Mushroom Soup

  • 1.5 lbs mixed fresh mushrooms (I used a blend of shiitake, maitake, and nameko mushrooms but any can be used)
  • 2 small yellow onions
  • 2 shallots
  • 1 lb Napa cabbage
  • 1/2 lb squash
  • 6 cups vegetable broth
  • Extra virgin olive oil
  • Kosher salt
  • White pepper
  • Mirin (lemon juice is a good exchange)

Peel and thinly slice the onions and shallots. Wipe the mushrooms clean, slicing the shiitake and coarsely chopping the maitakes and namekos. Heat a small amount of olive oil in a large pot, then sauté the onions, shallots and mushrooms until the onion and shallots begin to turn translucent. Salt the mixture.

While this mixture is sautéing, coarsely shred the cabbage. Quarter the squash length-wise, then chop into 1/2 inch thick chunks.

Add the broth to the pot and bring to a boil. Add in the squash and cabbage, boiling for 2-3 minutes until squash achieves desired consistency. Mix in a couple of tablespoons of mirin (or lemon juice), salt and pepper to tase, and serve.

(This soup is wonderfully satisfying on its own, or as I served it- over a serving of cooked quinoa for extra nutrients and density.)

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