MIXED MUSHROOM SOUP WITH BOK CHOY

[Guest guest]

4 to 6 servings

An aromatic brothy soup, this soup can be enjoyed any time of the

year. This is an excellent way to whet the appetite for a vegetable

stir-fry. Use the broth portion of this recipe as the basis for other

Asian-style soups.

 

2 teaspoons sesame oil

1 small onion, minced

1 clove garlic, minced

8 to 10 dried shiitake or maitake mushrooms

1 to 2 tablespoons natural soy sauce, or to taste

3 to 4 cups sliced fresh mixed mushrooms (use 2 or 3 kinds from among

baby bella, oyster, fresh shiitake, or enoki)

1/4 cup dry white wine

5 to 6 stalks bok choy, greens included, thinly sliced (Chinese

cabbage)

3 to 4 scallions, white and green parts, sliced

2 to 3 tablespoons soy sauce, or to taste

Freshly ground pepper to taste

 

Heat the oil in a soup pot. Add the onion and garlic and sauté over

medium heat until the onion is golden. Add 6 cups water, mushrooms,

and soy sauce. Bring to a simmer, then cover and simmer gently for 15

minutes. Remove from the heat and let stand another 15 minutes.

Strain through a fine sieve. Reserve the mushrooms, trimming and

discarding their tough stems; thinly slice the caps.

Return the broth and sliced shiitakes to the soup pot and bring to a

simmer. Add the fresh mushrooms and simmer gently for 10 to 15

minutes, covered, or until they are cooked but still pleasantly chewy.

Add the remaining ingredients and simmer for another 5 to 8 minutes,

or just until the bok choy is tender-crisp. Serve at once.