Nov 9, 2011

Day 32/180: Shiitake Happens Soup

This recipe just jumped into my head. I had a good pot of V(egetable) stock on the stove. I can't remember everything that was in it, but there were two stalks of celery, the ends and paper of three yellow onions, about half a small hand of ginger, the roots and wilted leaves of about 10 scallions, a couple of carrot tops and tips, and (oddly) some leftover lima beans that my wife thoughtfully added. It had been brewing for a couple of days. In addition, someone had given me an abundance of dried shiitake mushrooms.


  • 10 dried shiitake mushrooms
  • 1 clove garlic
  • 3 cups V stock
  • 1-2 Tbs olive oil
  • 1 Tbs flour
  • 1/2 tsp curry powder


  1. Reconstitute 4 shiitakes in the stock.
  2. Put remaining shiitakes into a food processor and pulse until you have primarily mushroom powder.
  3. Add 1 cup V stock to mushroom powder in the food processor and pulse to mix well.
  4. Chop the 4 shiitakes into small chunks.
  5. Peel, smash and mince the garlic.
  6. Put a small saucepan (1 qt) on medium low.
  7. Add the oil.
  8. Add the garlic.
  9. Add the flour.
  10. Add the curry powder.
  11. Stir until it forms a nice roux.
  12. Add 2 cups V stock to the saucepan.
  13. Stir well.
  14. Add the mushroom mess from the food processor.
  15. Stir well.
  16. Add the mushroom chunks.
  17. Turn the heat to barely simmer and cook, stirring occasionally for 10-15 minutes, adding more V stock if needed.
I had a cup of this a while ago and it is rich. I'm saving the rest for dinner which I'll flesh (so-to-speak) out with a cherry tomato, sliced zucchini, and peapod salad tossed with olive oil and balsamic vinegar.

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