Traditionally, consommés are served as just clear broths. Here, I’ve kept the mushrooms in the consommé to serve. Why get rid of mushrooms that provide an endless array of cancer and other disease fighting nutrients? By weight, mushrooms are mainly water, lending to the fact that they are very low in calories and sodium. They are also an incredible source of fiber, potassium and the antioxidant selenium, which helps to fight against free radical damage. Mushroom is one of the all around super-foods. In this consommé, a youth-preserving, disease fighting powerhouse is disguised as a gentle, refreshing soup.
Serves 6-8 as starter soup
2 cups shiitake mushroom, thinly sliced (if using dry shiitake, you will have to soak them in warm water for at least 1/2 hour prior to using)
2 cups button mushrooms thinly sliced
2 cups baby portabella mushrooms thinly sliced
6 cups unsalted vegetable broth
3 cups water
3 1/2 tablespoons Mirin (Japanese cooking wine)
Juice of 1/3 large lemon (~ 1 1/2 tablespoons)
2 1/2 teaspoons salt
1 tablespoon soy sauce
In a large pot bring the vegetable broth and water to a vigorous boil on high heat.
Turn down the heat to medium high. Add all mushrooms, stirring gently. Add the Mirin, lemon juice, salt and soy sauce. Stir thoroughly. Simmer for five minutes and serve hot.
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