Mushroom & Sesame Soup
5 c. homemade chicken stock
1 lb. mushrooms (variety preferred but we used baby bella) [sliced or quartered]
1 large onion (chopped)
5 cloves garlic (smashed)
1 Tbsp. olive oil
1 Tbsp. sesame oil
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. sesame seeds
Begin by heating the chicken stock in a medium saucepan over medium heat.
Heat olive oil in a frying pan and add garlic. Sauté for about a minute then add sesame oil, mushrooms and onions. Sauté until onions begin to brown and mushrooms have reduced in size.
When chicken stock comes to a boil, add oregano and basil. Then add entire contents of frying pan to the stock.
Add sesame seeds, salt and pepper to taste and serve.
While Jen did not try this recipe, Jeremy couldn’t get enough. It’s not only because he is a soup fanatic, but because he said it tasted very fresh and really brought out the mushroom flavor. His only real critique was that he said he would’ve added some bamboo shoots to really flesh out the soup and add some more veggie content. This is an incredibly easy soup to make, and can be thrown together extremely quickly. It also allows you to save juices from when you roast a full chicken and use them later for a very tasty meal. Another thing to note is that despite the high oil content, it is a nice healthy choice. Definitely try this one if you are a soup fan!