by Alan McClelland
Organic Ingredients:
Shiitake Mushrooms (qty desired)
Dulse Seaweed (qty desired)
2 Leeks
3 Shallots
3 Garlic Cloves
1 bunch Chives
1” ginger root peeled
1 Lemon
1/2-1 can Bamboo Shoots
4-5 cups Spring Water
2-3 tbsp Organic Dark Miso
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric
Prepare Shiitake mushrooms by slicing off stems and slicing lengthwise slivers. Finely chop vegetables and add to 4-5 cups of boiling water. Keep Miso, Dulse and Lemon off to the side. Bring down water to medium-low heat and cook vegetables 8-12 minutes.
Sauté for 8-12 minutes at low-medium heat in 1-2 tbsp of Coconut Oil. Halfway through sautéing, flip mushrooms to opposite side or half to ensure they are well cooked. Once finished cooking, add Sea Salt, Black Pepper and Tumeric. Add cooked Shiitake mushrooms to Soup halfway through cooking times. Prepare 2-3 tbsp of Miso from hot broth on side to ensure no chunks of Miso are in soup. Do not add Miso & Dulse until last 2-3 minutes before soup is taken off stove.
Slice lemon in half and squeeze juice of one half overtop each bowl served. Enjoy the warmth and richness of healthy eating!
Ohio Mushroom Society 