George Wurtzel’s Mushroom Soup

  • Pour 4 quarts of chicken broth into a large soup kettle and set on high heat.
  • Medium chop the following ingredients, and keep separate:
  • 8 ounces Button Mushrooms;
  • 8 ounces Shitake Mushrooms;
  • 8 ounces Portabella Mushrooms;
  • 8 ounces Straw Mushrooms;
  • 8 ounces Criminey Mushrooms;
  • 2 stalks Celery
  • 1 Leek
  • 1 large yellow onion
  • 3 tbls. fresh rosemary
  • 2- 3 inch lemongrass stems
  • 2 ounce jalapenos
  • 4 cloves garlic
  • 1 medium knob fresh ginger
  • Lightly sauté Button Mushrooms and Leek in 4 ounces of butter; set aside.
  • Sauté Shitake Mushrooms, onion and garlic in 4 ounces of Olive Oil; set aside.
  • Sauté Portabella Mushrooms and celery in 4 ounces of Walnut Oil; set aside.
  • Sauté Straw Mushrooms and ginger in 4 ounces of Sesame Oil; set aside.
  • Sauté Criminey Mushrooms and Jalapenos in 4 ounces of Peanut Oil; set aside.
  • At serving time, place some of each mushroom mixture in individual soup bowls, add broth.
  • Add soy sauce, salt and pepper to taste. (Show #207)