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Clear Shiitake Soup
by Bob Hosh
This soup was first prepared as a demonstration at the October 1994 Fungus Fest.
  • 10 ounces fresh Shiitake mushrooms
  • 6 cups home made beef broth or a good canned commercial brand
  • 2 cups home made chicken broth or a good canned commercial brand
  • 1/2 cup fresh green beans cut into 1 inch pieces
  • 1/2 cup fresh carrots, peeled and cut into 1 inch pieces
  • 1 thin slice fresh ginger
  • 4 scallions
  • 1 bay leaf
  • Salt to taste
Clean the Shiitake mushrooms with a damp cloth; remove the stems and discard. Slice the mushrooms into 1/8 inch thick pieces. Peel a small section of fresh ginger root and cut off a thin 1/8 inch thick slice about 1 1/2 inches in diameter. Clean the scallions removing the roots. Slice the white portion and 2 inches of the green tops into thin rings.

Pour the beef and chicken broths into a 3-4 quart kettle and add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook partially covered for about 20 minutes. Remove the ginger before serving.

Serves 4-6.