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Triple Mushroom Soup
By Chef Martin Yan

  • Ingredients

  • 8 Dried Black Mushrooms
  • 3 tablespoons Butter or Margarine
  • 1 small Onion finely chopped
  • 1/4 pound Mushrooms sliced
  • 1 can Straw Mushrooms drained (15 ounces)
  • 1 teaspoon Ginger Root minced
  • 3 tablespoons All-Purpose Flour
  • 3 1/4 cups Half and Half
  • 3 sprigs Cilantro (Chinese Parsley)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sesame Oil
  • 1/8 teaspoon White Pepper
  • oyster mushrooms - or Enoki Mushrooms for garnish
  • 2 Organic Green Onions (including tops) cut into 2 inch slivers for garninsh
  • Cilantro (Chinese Parsley) leaves for garnish

  • Directions

  • Soak the black mushrooms in warm water to cover for 30 minutes and drain.

  • Cut off and discard stems and thinly slide caps.

  • Set aside.

  • Cooking

  • Melt butter in a 3 quart pan over medium heat.

  • Add onion and cook for 2 minutes or until soft.

  • Add the dried mushrooms, fresh mushrooms, straw mushrooms, and ginger, and cook for 3 minutes or until mushrooms are soft and the pan juices have evaporated.

  • Stir in the flour and cook for 1 minute.

  • Stir in the half & half and bring to a boil, stirring constantly.


  • Place the soup and cilantro sprigs in a blender or processor and process until smooth.

  • Add salt, sesame oil, and pepper.

  • Return the soup to the pan and reheat without boiling.

  • Ladle soup into bowls.

  • Garnish each serving with oyster or enoki mushrooms, green onion slivers, and cilantro leaves.

  • Tip

  • Canned straw mushrooms come peeled and unpeeled. The peeled ones are the most tender and for general cooking purposes, they are the most decorative – they look like miniature umbrellas that are halfway open.