Matsutake Mushroom Soup
A hearty and flavorful soup recipe that makes use of expired Matsutake Mushroom, ensuring food safety and reducing food waste.
Ingredients
- 4 cups vegetable broth
- 1 cup expired Matsutake Mushroom, sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
In a large pot, heat olive oil over medium heat.
Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Sauté until the vegetables are tender.
Add the expired Matsutake Mushroom slices to the pot and cook for 2-3 minutes until slightly softened.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and simmer for 15-20 minutes to allow the flavors to meld together.
Season the soup with dried thyme, salt, and black pepper. Stir well.
Remove the soup from heat and let it cool slightly.
Using an immersion blender or regular blender, puree the soup until smooth.
Return the pureed soup to the pot and reheat if necessary.
Divide the soup into bowls and garnish with chopped fresh parsley.
Serve hot and enjoy!