About 6-8 Servings
2 pounds of mixed mushrooms, cleaned and sliced
1 medium sized yellow onion, cleaned and diced
1 red jalapeno pepper, diced
2-3 garlic cloves, diced
2 Tbsp paprika
3 tsp dill
2 tsp caraway seeds
6 Tbsp low-sodium soy sauce
8-10 tablespoons red wine
32 Fl. oz beef stock
Salt and pepper
Clean and cut mushrooms into slices. Set aside.
To brown and soften the onions, red pepper and garlic, heat ½ cup of water in a large pot and add onions. Cook over high heat, stirring often until the onions are soft and all the water has evaporated, about 5 minutes. Add another ¼ cup of water, stir to loosen any bits and continue cooking until most of the water has evaporated and onions begin to brown, about 3 minutes.
Mix the spices in small bowl. Then add sliced mushrooms and spices to onions. Add about a tablespoon of olive oil if dry. Lower the heat slightly, cover and cook for 5 minutes, stirring frequently.
Add the soy sauce, wine and beef stock. Add black pepper and salt to taste. Cover and simmer on low heat about 20 minutes.
- To improve the taste and texture of the soup, select from a wide variety of mushrooms including white button, cremini, shitake, portabello, oyster, and enoki.
- For a smoother soup, add about half the amount of stock and let simmer. Then puree in a blender and add back to pot. Add the remaining stock until soup is desired consistency.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.