Baby Soup

Maggie May Schill


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.


★★★★★ 1 vote

7-10 bowls
5 Min
20 Min
Stove Top


  • 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

How to Make Baby Soup


  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.

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