Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 31

Here's a very tasty soup from the AMC Cookbook that illustrates how you can creatively adapt basic recipes to include interesting mushrooms. Add wood ear mushrooms and/or substitute other vegetables for peas to transform this soup into your own specialty! (See suggestions in parentheses.)

  • 4 dried shiitake, presoaked and drained - strain and reserve liquid
  • (1 handful of fresh wood ear mushrooms - adds excellent flavor and texture!)
  • 4 oz. firm tofu
  • 2 oz. canned bamboo shoots
  • 2 1/2 c. vegetable stock¬†
  • 2 oz. fresh or frozen green peas (or substitute an equal amount of fresh broccoli flowerettes, miniature corn, sliced carrots, green onions, red or green bell peppers, etc.)
  • 1 T. dark soy sauce
  • 2 T. white wine vinegar
  • 2 T. cornstarch
  • salt and pepper to taste
  • sesame oil

Cut shiitake mushrooms, bamboo, and tofu into thin strips. (Cut vegetables into bite sized pieces.) Bring stock to boil and add mushrooms, bamboo, tofu, and peas (or other vegetables). Simmer for 2 minutes. Mix soy sauce, vinegar and cornstarch with 2 T. stock. Stir into soup with remaining stock and reserved mushroom liquid. Add salt and lots of pepper. Simmer for 2 minutes, add sesame oil, and serve. Serves 4. (This soup is delicious served with fried wonton wrapper strips.)