1 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


1. 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.
Three Mushroom Soup with
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