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Wild Mushroom Soup
By Chef Susanna Foo


1/2 ounce Dried Shiitake Mushrooms (about 6 medium whole)
1/4 pound shiitake mushrooms - (fresh)
1/4 pound oyster mushrooms - or Chanterelle Mushrooms
1/4 pound Button Mushrooms
1/4 cup Olive Oil or Corn Oil
2 Shallots minced
1 tablespoon Ginger Root (fresh) peeled and grated
4 cups Stock
1/2 cup Unsweetened Coconut Milk
1/2 teaspoon White Pepper (fresh ground)
1 teaspoon cornstarch -
1 tablespoon Water
1 Scallions thinly sliced or 6 chives - chopped plus more for garnish
1 tablespoon Lemon Grass (fresh) finely chopped
1 tablespoon White Vinegar or juice of 1 lemon
Kosher Salt
Fresh Ground Black Pepper


Place the dried mushrooms in a bowl.

Add 4 cups lukewarm water and soak for 30 minutes, or until softened.

Remove the mushrooms from the water; squeeze dry.

Discard the water.

Remove and discard the stems.

Thinly slice the mushroom caps; set aside.

Use a damp cloth to wipe clean all the fresh mushrooms, keeping the button mushrooms separate.

Remove the stems of the shiitake mushrooms only; discard.

Cut all the mushrooms into thin slices.

Heat 2 tablespoons of the oil in a large stock pot.

Add the shallots and cook until lightly browned, about 2 minutes.

Add the ginger and the dried and button mushrooms and cook, stirring over medium heat for 3 minutes.

Add the stock, coconut milk and white pepper to the stock pot.

Combine the cornstarch and water in a small bowl.

Mix thoroughly and stir into the soup.

Bring to a boil, then reduce to a simmer.

Cover and cook for 30 minutes.

While the soup is cooking, heat the remaining 2 tablespoons oil in a small skillet.

Add the sliced fresh shiitake and oyster or chanterelle mushrooms and cook over high heat until soft, about 2 minutes.

Keep warm until ready to use.

Add the scallion or chives, lemon grass, and vinegar or lemon juice to the soup.

Taste to correct the seasonings.

Divide the reserved mushrooms among 4 soup bowls.

Ladle the soup into the bowls and garnish with additional scallion or chives.