Ingredients:
1 pound assorted mushrooms, such as shiitake, oyster, royal trumpet or cremini, trimmed
1 (4-ounce) package enoki mushrooms or 4 ounces white button mushrooms, trimmed
6 cups low-sodium vegetable broth or mushroom broth*
2 shallots, chopped
1 tablespoon reduced-sodium tamari
1 teaspoon sherry vinegar
Set aside 1/4 pound (about 2 cups) of mixed mushrooms and half the button mushrooms for garnish. Chop remaining mushrooms.
In a large pot, combine chopped mushrooms, broth, shallots, tamari and vinegar. Bring to a boil over high heat, lower heat and simmer, covered, until mushrooms are very tender, about 25 minutes. Working in small batches, purée mushrooms in a blender. Return to the pot. Add more broth or water as needed if the soup is too thick.
Thinly slice reserved mixed mushrooms and stir them into the soup. Heat until soup is hot and mushrooms are very lightly cooked. Ladle into bowls, top with remaining button mushrooms and herbs, and serve.
In a large pot, combine chopped mushrooms, broth, shallots, tamari and vinegar. Bring to a boil over high heat, lower heat and simmer, covered, until mushrooms are very tender, about 25 minutes. Working in small batches, purée mushrooms in a blender. Return to the pot. Add more broth or water as needed if the soup is too thick.
Thinly slice reserved mixed mushrooms and stir them into the soup. Heat until soup is hot and mushrooms are very lightly cooked. Ladle into bowls, top with remaining button mushrooms and herbs, and serve.
