Wild Mushroom Soup With Spinach And Ginger Broth

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil
12 oz	340g	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		Fresh ginger - (5") - peeled, sliced thin
6		Garlic cloves - minced
12 cups	2844ml	Water
3		Low-salt chicken broth - (14 1/2 oz ea)
1 cup	237ml	Dried porcini mushrooms - (abt 3/4 oz) - rinsed briefly
		= (available at Italian markets,
		Specialty foods stores and many
		Supermarkets)
3 teaspoons	15ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
1		Baby spinach - (6 oz) - thinly sliced

Recipe Instructions

Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add shiitake mushrooms and saute 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; saute 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.

Source:
Bon Appetit, November 2001

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