Earthy Mushroom Soup

Okay, so whenever I see “earthy” in any recipe I immediately get suspicious.  Why do I want to eat something that’s like dirt????  After I took a sip of this soup I just had to have a moment of silence, because (probably to people’s delight) for once I had nothing to say.  That’s how decadent this savory soup is!  Adapted from Mark Bittman, this is such a great autumn dish that is incredibly easy.

If you do live in Shanghai, it would be great to check out 草菇 (caogu)for this recipe.  In English it’s called a paddy straw mushroom.  It’s the same mushroom other than shitake that’s used in Chinese cooking and I picked these up because unpeeled, they look like quail eggs and were just bursting with flavor.

egg or vegetable?

egg or vegetable?

earthy mushroom soup


Earthy Mushroom Soup

Prep time: 10 minutes                        Cooking time: 30 minutes                      Servings:  4 people

Budget for ingredients: 40RMB (if you go to the wet market)

Cutting board
2 Pots

3 handfuls of mushrooms (approx. 3-4 cups)  I chose paddy straw, shitake, and shimeiji
4 T butter
1/2 onion, diced
2 cloves of garlic, minced
3 celery stalks
1 block of vegetable soup
1/4 c soy sauce
Salt & pepper to taste
Strips of dried seaweed


  1. Chop up mushrooms and put it in a pot with high heat with pats of butter until it starts to release liquid.  Should take around 5-10 minutes.
  2. Add all other veggies and cook until onion turns translucent.
  3. Pour in soy sauce & veggie cube with  around 3 cups of water, and cook the soup until all vegetables are tender.
  4. Sprinkle on salt & pepper to taste.  Top with the dried nori (seaweed) and mix it in until it turns soft too.  Serve immediately.