Ramp and Shiitake Mushroom soup
This light soup highlights the fresh ramps, supported by the earthy flavor of wild mushrooms, in an easy and quick soup, perfect for a hot summer day.
Equipment
- Kitchen knife
- Saucepan
Ingredients
- 2 tbsp Olive Oil
- 1/4 cup Chopped Onion
- 1 clove Garlic
- 2 cups Vegetable Broth
- 1 bunch Large bunch of wild ramps-about 4 inch diameter bunch
- 5 pieces Shiitake Mushrooms
- 1/4 cup Sliced Portabella Mushrooms
- 1 tsp Grated fresh Ginger
- 1 tbsp Soy Sauce (or liquid aminos)
- Salt and Pepper to taste
Instructions
- Heat half of the olive oil in saucepan, add onions and bottom half of the ramps, all chopped, and cook until partly translucent. Then add minced garlic and ginger, soy sauce, and a splash of vegetable broth to deglaze the pan.
- Add the sliced shiitake and portabella mushrooms, sautéing lightly to gain flavor, but not overcook, about 3 minutes, adding a pinch of salt and pepper. When all aromatics are mixed well and starting to become tender, add the vegetable broth and turn to simmer, placing a lid on the pan. Simmer for about 5-8 minutes.
- While soup is simmering, slice the remaining half of the ramps into 1 inch pieces. Transfer the ramps to the soup and stir in, adding a little water as needed for adequate liquid (I used about an additional cup of water throughout the process). Let the soup continue to simmer, giving the ramps a few minutes to cook down. Season with additional salt and pepper to taste (or an additional shake of soy). Enjoy!