Mushroom & Winter Vegetable Soup

Mushroom & Winter Vegetable Soup


  • ½ cup dried shiitake mushrooms
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large carrot, thinly sliced
  • 1¼ cups frozen baby lima beans
  • 1/3 cup tomato paste
  • 1½ cups boiling water
  • 1 large onion, finely chopped
  • 1 large parsnip (about 8 ounces), thinly sliced
  • 1 small head green cabbage (1½ pounds), shredded (about 8 cups)
  • 1/3 cup chopped fresh dill
  • ¼ cup red wine vinegar
  • 3/4 teaspoon salt

    How to make it  minutes

  • 1

    In a small bowl, combine the shiitake mushrooms and boiling water. Let stand for 20 minutes, or until softened. With your fingers, remove the mushrooms from the soaking liquid, reserving the liquid. Trim any stems from the mushrooms and coarsely chop the caps. Strain the reserved liquid through a fine-meshed sieve or coffee filter; set aside.

  • 2

    Meanwhile, in a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook for 5 minutes, or until the onion is light golden. Add the carrot and parsnip, and cook for 5 minutes, or until the carrot is crisp-tender.

  • 3

    Stir in the cabbage. Cover and cook for 5 minutes, or until the cabbage begins to wilt. Stir in the mushrooms and reserved liquid, the lima beans, dill, tomato paste, vinegar, salt, and 3 cups of water; bring to a boil. Reduce to a simmer; cover and cook for 25 minutes, or until the soup is richly flavored.

Healthy Cooking Tip

Cabbage and mushrooms, two phytochemical-rich foods, team up in this hearty winter soup. Serve with thin dark rye or pumpernickel toast.

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