Vegetarian soup
This rich mushroom soup can be made vegetarian or vegan. Our amazing herb combination in conjunction with the healing power of mushrooms will deeply nourish postpartum mothers.
Ingredients
- 1.5-2 lbs Mushrooms Pick your favorites or do a blend. We recommend a “meatier” mushroom like portobellos or shiitakes
- ¼ cup (60ml) Shaoxing Chinese cooking wine (or sherry)
- 2 bunches Scallions, chopped with white and green parts separated
- 1.5 oz (45g) Fresh ginger, peeled and sliced thin
- 6 cloves Garlic, dice or use a garlic press
- 2-4 ribs Celery, thinly sliced
- Carrots or other vegetables (optional)
- 2 Tbsp 2 Ume plum vinegar (optional)
- 1 bag Dried herbs from Cherry Blossom Healing Arts Separate out the goji berries and red dates
- 64 oz Vegetable stock, depending on pot size
- White (or regular) soy sauce to taste (optional)
- Salt and pepper to taste
Instructions
- Wash and slice mushrooms, ginger, garlic, and vegetables
- In a large stock pot, add oil and saute ginger, garlic, celery, and onion whites until fragrant and tender, 3-5 minutes.
- Add in mushrooms and cooking wine, then saute for 2 minutes
- Add in vegetable broth, plum vinegar, and herbs from Cherry Blossom.
- Bring the broth to a simmer and cook for 15-20 minutes until mushrooms are tender and cooked through.
- Remove the herb bag from the soup. Remove goji berries and red dates from the bag and add to the soup. Simmer for another 2 minutes until the fruits are rehydrated.
- Season with additional salt, pepper, or soy sauce as needed. Garnish with chopped scallions and enjoy!