Wild Mushroom Soup

Wild Mushroom Soup

3 quarts chicken broth

1/2 lb. portobello mushrooms

1/4 lb. shiitake mushrooms

1/4 lb. oyster mushrooms

1 oz. low-sodium soy sauce

1/2 t. curry powder

1 t. granulated garlic

1/2 t. white pepper

1/4 C. butter

1/4 t. dried basil leaves

1 t. seasoned salt

Splash single malt scotch

1/4 tsp. black pepper

1/8 t. cayenne pepper

6 oz. angel hair pasta

In stockpot, bring broth (homemade or commercially prepared) to boil. Add portobello mushrooms (cut into small cubes) and thinly sliced shiitake and oyster mushrooms. Add soy sauce, curry powder, garlic powder, white pepper, butter, basil, salt, scotch, freshly ground pepper and cayenne. Continue boiling for 10 minutes. Reduce heat and simmer for 25 minutes. Add angel hair and cook briefly until pasta is cooked through.

Makes at least 12 servings.


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