Skip to main content
Epicurious
Bon Appétit

Wild Mushroom Soup with Spinach and Ginger Broth

3.8

(10)

Recipe information

  • Yield

    Makes 12 to 14 servings

Ingredients

4 tablespoons vegetable oil
12 ounces fresh shiitake mushrooms, stemmed, caps sliced
12 green onions, white and pale green parts thinly sliced, tops cut into 1/2-inch lengths and reserved
1 5-inch piece fresh ginger, peeled, thinly sliced
6 garlic cloves, minced
12 cups water
3 14 1/2-ounce cans low-salt chicken broth
1 cup dried porcini mushrooms* (about 3/4 ounce), rinsed briefly
3 teaspoons sugar
1 1/2 teaspoons salt
1 6-ounce package baby spinach, thinly sliced

Preparation

  1. Step 1

    Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add shiitake mushrooms and sauté until golden, about 5 minutes. Transfer mushrooms to medium bowl. Heat remaining 1 tablespoon oil in same pot. Add thinly sliced green onions, ginger, and garlic; sauté 1 minute. Add water, broth, and porcini. Bring to boil. Reduce heat to medium and simmer 20 minutes. Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible. Discard solids in strainer. Stir shiitake mushrooms into broth. Bring to boil. Reduce heat to medium and simmer 5 minutes. Add sugar and salt. (Can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before continuing.) Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute. Ladle into bowls.

  2. Step 2

    *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

TagsSoupSoup/StewShiitake MushroomMushroomVegetableScallionOnionRoot VegetableGingerHerbs & SpicesPorcini MushroomSpinachLeafy GreensMainStarterDinnerNut FreeDairy FreeGluten FreeWeeknight MealsSimmerBon Appétit
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.