Wild Mushroom Soup With Spinach And Ginger Broth

By á-170456

Ingredients

• 4 tablespoons vegetable oil
• 12 ounces fresh shiitake mushrooms stemmed, caps sliced
• 12 green onions, white and pale green parts thinly sliced, and tops cut into 1/2" lengths and reserved
• 1 piece fresh ginger - (5") peeled, sliced thin
• 6 garlic cloves minced
• 12 cups water
• 3 cans low-salt chicken broth - (14 1/2 oz ea)
• 1 cup dried porcini mushrooms - (abt 3/4 oz) rinsed briefly (available at Italian markets, specialty foods stores and ma
• 3 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 package baby spinach - (6 oz) thinly sliced

Details

Servings 12

Preparation

Step 1

Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add shiitake mushrooms and sauté until golden, about 5 minutes. Transfer mushrooms to medium bowl.

Heat remaining 1 tablespoon oil in same pot. Add thinly sliced green onions, ginger, and garlic; sauté 1 minute. Add water, broth, and porcini. Bring to boil. Reduce heat to medium and simmer 20 minutes.

Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible. Discard solids in strainer. Stir shiitake mushrooms into broth. Bring to boil. Reduce heat to medium and simmer 5 minutes. Add sugar and salt. (Can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before continuing.)

Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute. Ladle into bowls.

This recipe yields 12 to 14 servings.