{"id":1723,"date":"2014-05-24T13:33:13","date_gmt":"2014-05-24T13:33:13","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?page_id=1723"},"modified":"2020-05-15T14:34:18","modified_gmt":"2020-05-15T14:34:18","slug":"wild-mushroom-soup","status":"publish","type":"page","link":"http:\/\/sweetgeodes.com\/senft\/wild-mushroom-soup\/","title":{"rendered":"‘Wild’? Mushroom Soup"},"content":{"rendered":"

\"mushs\"<\/a>\u00a0 <\/i><\/span><\/b>By Herb Senft<\/p>\n

This mushroom soup usually calls for Shitake or tree mushrooms. I used collected Chanterelles and found it to be quite\u00a0 good.<\/i><\/span><\/p>\n

1 and one half ounces of dried Shitake mushrooms.<\/span>
\nThe same for other cheaper dried soup mushrooms.<\/span><\/p>\n

Both are reconstituted in water. Remove the mushrooms and reserve the soaking liquid.\u00a0<\/span><\/p>\n

3 cups\u00a0 boiling water<\/span>
\n3 cups Chicken Stock<\/span>
\n8 scallions, washed and finely chopped<\/span>
\n3 Tbs. of Vietnamese fish sauce may also be added.<\/span>
\n2 stalks celery, washed, and finely chopped<\/span>
\n2 Tbs rice wine vinegar<\/span>
\n4 Tbs. soy sauce<\/span>
\n2 Tbs. chili sauce\u00a0<\/span>
\n1 clove garlic chopped<\/span>
\nTofu (Chinese firm) can be added<\/span>
\nHot chili oil or sesame oil to flavor.<\/span><\/p>\n

Place the chicken stock in a large saucepan and add the reserved mushroom soaking liquid.<\/span> Add the mushrooms and bring the mixture to a boil. Reduce the heat to low and cover, boiling gently for five minutes. Add the scallions, celery and spices to the pan and boil uncovered, over medium heat fro five more minutes. Stir in the tofu if desired and cook over a lowered heat for one minute more to warm the tofu through.<\/p>\n

Serve in bowls and sprinkle with oil of choice to flavor.<\/p>\n

Upon reflection, I realized that my mother rarely used mushrooms. Her more German recipe<\/a><\/strong> would be here. Most of the mushroom recipes came from my own love of them. This may have come about because of my personal exposure to David Arora in Santa Cruz. He was a totally amazing person and his mushroom descriptions were very personal and sometimes left me gasping. How did he know what ‘cat shit’ tastes like? Anyway his books are a delight.<\/strong><\/a><\/em><\/p>\n

I must also edit my usage of “wild” mushroom when\u00a0 I talk about packaged and dried stuff that was probably grown in a mushroom factory. Though not the equal of Santa Cruz, the Olympic Peninsula has a great mycological club. <\/strong><\/p>\n

You don’t stop laughter because you grow old. You grow old because you stop laughing. If you are over 60 and you wake up without any pain, you know that overnight you died and have gone to heaven.<\/span><\/strong><\/p>\n

If there is ever a comment or recipe addition to my site – it would be mushrooms. Please send me your own.<\/p>\n

Herb Senft<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 By Herb Senft This mushroom soup usually calls for Shitake or tree mushrooms. I used collected Chanterelles and found it to be quite\u00a0 good. 1 and one half ounces of dried Shitake mushrooms. The same for other cheaper dried … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"yoast_head":"\n'Wild'? Mushroom Soup<\/title>\n<meta name=\"description\" content=\"'Wild'? 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