Chicken Spinach Shiitake Mushroom Soup Recipes

CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP

Steps:

• For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
• For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
• When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
• Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
• As an variation you may also add a poached egg or some grated parmesan on top of the soup.

SHIITAKE MUSHROOM SOUP

Steps:

• Saute mushrooms and ginger in olive oil until soft and fragrant.
• Add chicken stock and water and bring to a boil.
• Add Soba noodles and boil until soft.
• Lower heat and add spinach, cook until wilted.
• Finally add soy sauce and lime juice to taste.

SAUTEED SPINACH AND SHIITAKES

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
• Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

CHICKEN AND MUSHROOM SOUP

Steps:

• Slice chicken breast into long, thin strips; season with ¼ teaspoon salt, 1/8 teaspoon white pepper, corn starch and a drizzle of vegetable oil. Set aside.
• In a soup pot, heat a tablespoon of vegetable oil over medium heat. Stir-fry light green parts of green onions until softened, about 1 minute.
• Add sliced mushrooms and cook, stirring until mushroom has softened, about 3 minutes. Season with salt.
• Add water and turn the heat to high. Bring the mixture to a boil; add seasoned chicken strips and 1 teaspoon soy sauce. Gently stir and let cook for 3 minutes.
• Correct seasoning with salt and white pepper, if needed. Stir in spinach and remove from heat.
• Ladle the soup into individual bowl. Serve with a drizzle of sesame oil and top with dark green parts of green onions.