Mixed Mushroom Soup
This is healthy, hearty and delicious mushroom soup made with 3 kinds of mushrooms.
1 pound crimini mushrooms, stemmed & chopped
4 ounces shiitake mushrooms, stemmed & chopped
4 ounces oyster mushrooms, stemmed & chopped
2 tbsp extra virgin olive oil
1 yellow onion, finely diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1/2 tsp dried thyme
2 tbsp low sodium soy sauce
1 1/2 tbsp tomato paste
1/4 tsp freshly ground black pepper
6 cups chicken broth
2 tbsp freshly squeezed lemon juice or to taste
2 tbsp fresh parsley leaves, for garnish
Salt to taste
Heat the olive oil in a large saucepan over medium heat.
Saute the onion and mushrooms with a little salt until golden and caramelized in about 20 minutes.
Add the celery, carrot, black pepper and 1/2 tsp salt. Saute for another 6 minutes.
Mix in the soy sauce, tomato paste, and 1/2 cup chicken broth and deglaze the pan. Cook and reduce the liquid by half.
Pour in the remaining chicken broth and 1/4 salt. Bring to a boil on medium heat. Stir in the lemon juice.
Adjust seasonings if needed. Garnish with parsley and serve.
Recipe adapted from Rebecca Katz's 'Clean Soups' cookbook.