Guest Post: Hot and Sour Soup with Exotic Mushrooms

We have a guest in the kitchen! We’re thrilled to have Loreto and Nicoletta of SugarLoveSpices joining us again, sharing a delicious hot and sour soup with fresh shiitake, enoki, and oyster mushrooms.

A play of spicy meets acidity and sourness adding in meaty exotic mushrooms, soft velvety tofu, crisp bamboo shoots, and beansprouts to an end result of pure delight! Wanting to put something different on the table tonight? Why not be adventurous and make this delicious soup!

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Mushroom Soup

Guest Post: Lemon & Mushroom Soup

We have a guest in the kitchen! We’re thrilled to have Charmian of The Messy Baker joining us again, sharing a positively delightful spring soup recipe!

I wanted a dish to usher in spring. Mushrooms, while always delicious, aren’t necessarily photogenic. To maintain this soup’s daffodil yellow colour while highlighting mushrooms, I employed a couple of culinary tricks.

First, I sweated the onions, carrots, and celery instead of caramelizing them. And as for the mushrooms? I cooked them separately from the base, adding them to the individual bowls at the very end. While this preserves the soup’s colour, it means you’ll have to employ the honour system to ensure equitable mushroom distribution.

I know that we are all making the most of the pantry, so don’t feel locked into this recipe. You can improvise. I slurped this with bread, but if you prefer, add some cooked rice to each bowl for an alternative starch. If you’ve got leftover chicken in the refrigerator, shred it and toss it in along with the mushrooms to make a meal. No chèvre? Use feta or cream cheese, or cream. Just add the mushrooms at the end and you, like the soup, will be golden.

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