Ingredients1 tablespoon olive oil
1/2 cup chopped onion
12 ounces shiitake mushrooms, stems removed, caps sliced (about 5 1/4 cups)
12 ounces crimini mushrooms, stems removed, caps sliced (about 4 1/4 cups)
2 teaspoons finely chopped garlic
1 (14 1/2-ounce) can vegetable or chicken broth
1/3 cup tomato sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chopped watercress
1 (3 1/2-ounce) package enoki mushrooms, trimmed
Directions1. In a large saucepan, over medium-high heat, heat oil until hot. Add onion; cook and stir until lightly browned, about 4 minutes.
2. Add shiitake and crimini mushrooms and garlic, cook and stir until tender, about 5 minutes.
3. Add broth, tomato sauce, 1 1/2 cups water, salt and pepper; bring to a boil. Remove 1 cup soup mixture; place in a blender or food processor; process until smooth; return to saucepan. Simmer until hot, about 5 minutes. Garnish soup with watercress and enoki mushrooms.
This soup can be made ahead of time and reheated before serving, however add the watercress and enoki garnish at the last minute.