Saturday, September 28, 2013

Asian-Style Mushroom Soup

I've always dreamed of picnics where food is served from vintage hampers and placed on tables perfectly appointed for al fresco dining. I see linen and crystal and glorious food set on plates of white porcelain chosen to highlight the colors of the light, yet sophisticated, fare chosen for the meal. There is a set menu, one beverage is sufficient to the day and shoes are not used, foursquare, as counterweights to prevent aerodynamic displays by the tablecloth. My dream is terribly civilized. My reality is a nightmare. Folks have gone on safari with less gear than it takes to get my crew to the park for a picnic. Cases for hot, cases for cold. Condiments. Food for the allergic and food for the just plain fussy. We pack bags of ice, a thermos of boiling water and a quantity beverages that could stock a small emporium. And we always, always , manage to forget something.

We had a real break in the weather today. The sun came out and stayed for hours. The day was cool but we Oregonians are a hearty lot and can handle that. It was a perfect day for a picnic. So picnic we did. We quickly assembled a group of kindred spirits and headed to the coast for an adult al fresco feast. I was responsible for soup and dessert. I had to throw both together quickly and was limited by the ingredients I had on hand, but I was pleased with the results. I wanted to share the recipe for the soup I made with you today. It is vaguely Asian and really easy to do. If you like egg drop soup, I know you'll love this. Here's the recipe.

Asian-Style Mushroom Soup


8 cups of chicken broth

2 tablespoons Thai fish sauce

3 tablespoons tamari

8 ounces thinly sliced white mushrooms

1 cup frozen peas

4 large eggs, beaten

Salt and pepper to taste

1/4 cup chopped scallions or chives


Bring chicken broth to a boil. Reduce heat to a simmer. Add fish sauce, tamari and mushrooms. Simmer for 5 minutes. Add peas and eggs, stirring constantly to break up eggs. Simmer for 2 minutes longer. Remove from heat. Season to taste with salt and pepper. Garnish with scallons or chives. Yield: 6 servings.

One Year Ago Today: Blue Cheese Bread

Two Years Ago Today: Dandelion Blueberry Bars

You might also enjoy these recipes:

Creamy Hungarian Mushroom Soup - Vegalicious

Cream of Mushroom Soup - Niya's World

Vegan Mushroom Soup - Elena's Pantry

Lightened Up Cream of Mushroom Soup - Guilty Kitchen

French Friday's with Dorie - Paris Mushroom Soup - My Baking Heart

Forest Mushroom Soup - Stumptown Savoury

Mushroom and Sherry Soup - The Housewife Diary

Spinach and Mushroom Soup - Home Cooking Rocks!

Creamy Wild Mushroom Soup - Dish by Trish

Mixed Mushroom Soup Recipe - 101 Cookbooks

No comments:

Post a Comment

Privacy Policy