This fall my family has been amping up our intake of mushrooms in order to boost our bodies’ armor for cold and flu season.
After learning that Tufts medical researchers found that even white button mushrooms (cooked) can protect us against cold and flu, we’ve been trying out different ways to eat them.
Last night my husband made quite possibly the most delicious soup I’ve ever had. So here it is for your eating enjoyment.
This soup is dairy free, and could easlily be made vegan by substituting maple syrup for honey, and Paleo by leaving out the rice noodles. Bon appetit!
1/2 oz dried mushrooms (I used shiitake)
1 1/2 cups hot water
2 tablespoons olive oil
5-6 white sections of scallions (or a small onion, or 2 shallots), chopped
1-inch piece fresh ginger, grated
1 medium carrot, diced
1 tablespoon dried lemongrass (I put it in a pouch I could put into soup and later retrieve, you could also use fresh)
~2 pounds fresh mixed mushrooms, sliced
1 (14 oz) can coconut milk
3-4 cups of vegetable stock
1 tablespoon Braggs or soy sauce
1 tablespoon (or more) of honey
1-2 tablespoons red miso paste (could be any miso; some people use red curry paste instead)
1/2 package uncooked rice noodles
Soak the dried mushrooms in the hot water for 20 minutes. Take out the mushrooms and chop, save the mushroom broth.
Heat the oil, cook and stir shallots/onions, ginger and carrot.
Turn up the heat, add the fresh and dried mushrooms, then add all the soaking liquid (mushroom broth).
Add coconut milk, veggie broth, soy sauce, honey, paprika, miso, salt, pepper and lemongrass.
Reduce heat and simmer for 10-15 minutes.
Turn off heat, add rice noodles and let stand for 10 minutes.
Take out the lemongrass.