This slightly spicy soup is bursting with flavor from Swanson’s Thai Ginger Broth, a hint of peanuts, almost 10 oz of mushrooms, chunks of tofu, and handfuls upon handfuls of spinach. And, it’s ridiculously easy to make! This soup is hearty and can be served as a main dish that’s ready in under 20 minutes! Makes about 6-8 servings.
What you will need: oil for sauteing (I highly recommend coconut oil) 4 oz shittake mushrooms 32 oz carton of Swanson’s Thai Ginger Broth (kudos to Swanson for that one, by the way!) 3 well rounded spoonfuls of chunky peanut butter (not creamy!) 16 oz of Trader Joe’s super firm tofu (if you can find it. It goes above and beyond the calls of extra firm tofu. Trust me.) 3 oz enoki mushrooms 2 oz beech mushrooms large handfuls of spinach (I used about 5)
In a medium or large pot, melt the coconut oil. Remove most of the stem from the shittake mushrooms and cut any of the larger mushrooms in half. Add them to the pot and saute for about 5 minutes, stirring occasionally. Meanwhile, cut the tofu into small cubes and remove the woody ends of the enoki and beech mushrooms. Add the spoonfuls of peanut butter to the soup along with the tofu, enoki, and beech mushrooms. Then, start adding the handfuls of spinach, letting each handful wilt a little bit before adding the next, until you have your desired amount of spinach. Serve garnished with chopped peanuts or scallions.
The combination of heavy whipping cream and truffle butter makes this soup sinfully delicious and rich, while oyster and shiitake mushrooms make it hearty and filling. Enjoy as a side or as a main course. Makes about 6 servings.
What you will need:
1/2 lb shiitake mushrooms
1/2 lb oyster mushrooms
1/2 lb enoki mushrooms
5 tbsp truffle butter from Ohio City Pasta
1 sprig of fresh thyme
1 sprig of fresh rosemary
a touch of olive oil
6 tsp Better Than Bouillon Mushroom Base
6 c water
1c heavy whipping cream
In large pot, heat truffle butter on medium low heat until melted. Meanwhile, remove stems from shiitake mushrooms and discard. Remove any bad parts of the stem from the oyster mushrooms and chop up the remaining parts of the stem. Chop the mushroom caps into 1/4 inch chunks, leaving any of the smaller, bite sized mushrooms fully in tact. Add all oyster and shiitake mushroom pieces to the pot, as well as the thyme and rosemary sprigs, and a touch of olive oil (if needed) and cook on medium low heat for about 10 minutes or until the mushrooms have softened. Add the enoki mushrooms for the last few minutes of cooking. Then, add water and mushroom bouillon base and stir. Continue to cook on medium low heat for 20 minutes. After 20 minutes, add the heavy whipping cream, stir, and cook on low heat for another 5 minutes. Remove thyme and rosemary sprigs and serve.