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Nutritional Info
  • Servings Per Recipe: 35
  • Amount Per Serving
  • Calories: 29.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.4 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.8 g

View full nutritional breakdown of Mushroom Delight Soup calories by ingredient
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Mushroom Delight Soup

Submitted by: WOODRUFF4

Introduction

The Black Trumpet mushrooms bring a sweet woody taste to this thick veggie soup. Coriander and ginger add a hint. Like most soups, improves with age. I happened to have dried mushrooms in my cupboard - use dried or fresh. The Black Trumpet mushrooms bring a sweet woody taste to this thick veggie soup. Coriander and ginger add a hint. Like most soups, improves with age. I happened to have dried mushrooms in my cupboard - use dried or fresh.
Number of Servings: 35

Ingredients

    Organic Chanterelle Dried mushrooms, 8 oz
    Black Trumpet Air Dried Mushrooms, 8 oz
    Shiitake Mushrooms, 1 cup pieces
    Parsnip, 4 cup
    Zucchini, 2 cup, sliced
    Carrots, raw, 3 cup, chopped
    Celeriac (celery root), 2.5 cup
    Coriander (cilantro) leaves, raw, 1.5 cup
    Parsley, 2 cup
    Scallions, raw, .75 cup, chopped
    Ginger Root, 5 tsp
    Celery seed, 1 tbsp
    Sweet savory spice, 2 tsp

Directions

Makes about 35 cups
Prep time is 20 minutes at the beginning and 20 minutes at the end.
Chop everything up and put it in a very large pot with as many quarts of water as you want - I use 8-10 quarts. Simmer for 50 minutes to an hour, not longer, with a cover on. I like to stir fairly oftento get the flavors mixing up. At the end of an hour I put it through my very small blender, one lot at a time to liquify everything. I do NOT strain anything out. I dump each blenderful into another very large pot so I can stir it up all together again at the end before I ladle it out into ball jars for going into the fridge or freezer. I usually boil some water in the second pot for a few minutes to sterilize it. Let it sit in the jars or containers on the counter for a little while to cool down - I partially cover the jars with lids while it's cooling. Then store it away and you have soup for a while! I'm going to try it as a cold soup in the summer.



Number of Servings: 35

Recipe submitted by SparkPeople user WOODRUFF4.






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