Marvelous Mushroom Soup

It’s raining today in Yavne’el, Israel and I’m in the mood for a delicious homemade mushroom soup. I usually have a few of the key ingredients on hand so putting this fragrant, flavorful soup together, is fairly quick and easy.

This is a big pot of soup. When I make it, I divide it up into individual portions in the freezer. Who wouldn’t love a fresh hot bowl of Marvelous Mushroom soup?

Marvelous Mushroom Soup

Ingredients

Fresh mushrooms make a difference

• 3 tablespoons Galilee Green Olive Oil (GGOO)
• 2 cups of sliced onions
• 1 cup chopped celery
• 1 cup sliced leeks (whites only)
• 8 cups sliced white and brown mushrooms
• 3 cups dried mushrooms (I use portobello but any kind will do) soaked in hot water, drained and chopped
• 1/4 cup tamari (or soy sauce)
• 10 cups homemade chicken broth

Directions

1. Soak the 3 cups of dried mushrooms in hot water until soft. Drain cool and chop into bite size pieces.
2. Heat the GGOO in a large pot.
3. Fry the onions, leeks and celery for a few minutes over medium heat until soft (not brown).
4. Put the sliced fresh mushrooms in the pot along with the dried mushrooms, tamari sauce and chicken broth.
5. Bring to a boil and simmer for about 2 hours to let the flavor of the mushrooms permeate the broth.