Smoked MushrooMix Soup

Indulge in the smoky goodness of Klara’s Smoked MushrooMix Soup! Simmered to perfection with a blend of savory mushrooms, tender pork bones, and an array of aromatic spices, this hearty soup is a culinary masterpiece. Savor the rich flavors of Oyster, Shiitake, Shimeji, and Mun mushrooms. Experience culinary bliss with every spoonful!

Recommended from age 3+
10 minutes preparation time, 60 minutes cooking time

Ingredients for the Smoked MushrooMix Soup:

• 1 kg of smoked pork soft bones
• 500g Oyster mushrooms (pleurotus)
• 200g Shiitake mushroom
• 200g Shimeji mushroom
• 100 g Mun mushrooms (ideally fresh)
• 200 g tofu (regular)
• 1 parsley root
• 1 fennel
• 1 leek
• 5 scallions
• 1 carrot
• 1 red bell pepper
• 1/2 head of garlic
• 2 litre of water
• 50g butter
• 2 tablespoons of olive oil
• 30 ml soy sauce (or more, based on your taste)
• 2 teaspoon of sumac
• 1 teaspoon of mixed peppercorns
• 1 tablespoon of red pepper powder (paprika)
• 1/2 teaspoon of ginger powder
• 1/2 teaspoon of sweet curry
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of nutmeg
• 2 tablespoon of rice vinegar (or apple vinegar, or lemon juice)
• parsley leaves
• don’t add any salt! (the smoked bones and the soy sauce are salty)

Instructions:

First steps (preparing the broth for Mushroomix Soup):

Boil in a pot 1 kg of smoked pork soft bones in 2 litre of water with 2 teaspoon of sumac and 1 teaspoon of mixed peppercorns at medium heat for 60 minutes (40 minutes, if you are using a high pressure pot electric cooker). When it’s done, strain the liquid from the bones and set it aside.

Set aside the broth so it can be ready for later use for the MushrooMix Soup.

Pork bone broth is not only a delicious addition to our MushrooMix soup, other soups, stews, and sauces but also boasts a myriad of health benefits. Rich in essential nutrients like collagen, gelatin, and amino acids, pork bone broth promotes gut health, supports joint function, and aids in skin repair and renewal. Its nutrient-rich composition makes it a powerhouse for boosting immunity and reducing inflammation in the body. Incorporating pork bone broth into your diet can enhance overall well-being and contribute to a healthier lifestyle. For more information on the benefits of bone broth, visit Healthline.

Next steps (preparing the ingredients):

Meanwhile, clean and chop into small pieces a fennel, a leek, 1 carrot, 1 parsley root, 5 scallions, 1/2 head of garlic and 1 red bell pepper. Cut into bigger pieces the 500g Oyster, 200g of Shiitake and 200g of Shimeji mushrooms. Wash the Mun mushrooms. Then, the tofu must be cut into dices.

Grease a frying pan with 2 spoon of olive oil and place the cut vegetables close at hand for browning.

Firstly stir & brown for 5 minutes the fennel, the carrots and the parsley root. Then add the leek and the scallions. Stir & brown until it’s glassy, up to 5 minutes.
Add the butter and the cut mushrooms. Higher your heat, stir them carefully and cook them for approximately 7 minutes, until softens.

Now lower the heat and add the red bell pepper and the garlic, stir & brown until softens, up to 3 minutes.

Add all the remained spices from the list (1 tablespoon of paprika powder, 1/2 teaspoon of sweet curry, 1/2 teaspoon of ginger powder, 1/2 teaspoon of nutmeg, 1/2 teaspoon of black pepper) and pour the 30 ml soy sauce on it. Stir it quickly for a few more seconds then stop the heat.

Last steps (making our soup):

Add the browned mixture from your frying pan into a bigger pan with the broth and supplement it with the mun mushrooms and the diced tofu.

Cover it with a lid and let it boil on a medium heat for 15 minutes (10 minutes if you’re using a multi-cooker).
At the end, add 2 spoon rice/apple vinegar or some lemon juice.
Serve the Smoked Mushroomix Soup with parsley leaves.

KLAR APPÉTIT!

Attention! This Smoked Mushroomix Soup is intended for individuals without allergies or intolerances. It is not recommended for toddlers. Please avoid consuming strong alcoholic beverages before and after preparing this dish, as it may lead to indigestion.

We value your feedback on how this culinary journey unfolded for you. How did you find the taste of this delightful creation? Your comments and questions are welcomed with open arms below. Let your palate’s experience guide our future gastronomic adventures together.

In case you wish to make this soup but meatless, consider reading this recipe: Veggie MushrooMix Soup