Baby Soup

Maggie May Schill

By
@NakedMaggie

I know sounds a little morbid. I always called this simple clear soup "baby soup" because the main ingredients are baby spinach and baby portabella mushrooms. In reality there are no babies that were harmed in the making of this simple healthy soup.


I've been making this soup for almost ten years now. Was one of the first things I ever came up with when I first started to learn to cook for myself. It has gone through a few changes, but until other things I used to cook, it has survived the test of time.


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Comments:

Serves:

7-10 bowls

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 c
vegetable broth
2 Tbsp
sesame oil
1 c
rice wine, dry
8 oz
package of baby portabello mushrooms, cleaned, stems removed and sliced thinly
5 c
fresh baby spinach leaves, washed.
2 small
shallots, minced
5 clove
garlic, minced
2 tsp
red pepper flakes
4 small
green onions, sliced thinly
2 Tbsp
soy sauce
salt and pepper to taste

Directions Step-By-Step

1
Over medium heat in a large dutch oven or soup pot, bring sesame oil up to cooking temperature.
2
Saute garlic and shallots in oil until they start to sweat.
3
Lower heat to medium/low, and add mushrooms. Saute for about 3-5 minutes. Tossing from time to time to prevent the mushrooms from burning.
4
Bring heat back up to medium and deglaze pan with rice wine. Cook wine down for about 2 minutes.
5
Pour broth over mushrooms in pot. Add red pepper flakes, soy sauce, salt and pepper.
Cover pot and bring pot to a low simmer. About 3-4 more minutes.
6
Uncover pot and add spinach and green onion to the pot. Remove the pot from heat and give the pot a stir to mix in spinach and green onion.
Serve immediately.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Japanese
Dietary Needs: Vegetarian
Other Tag: Quick & Easy