For this delicious soup, choose your own combination of your favorite mushrooms. You can use fresh, or dried and soaked. Each mushroom has its own delicate flavor and health benefits. This recipe calls for oyster, shiitake, and the common button mushrooms.
Oyster mushrooms have significant antioxidant properties from ergothioneine that protect cells in the body. Just a three ounce serving of oyster mushrooms contains 13 mg of ergothioneine, and cooking the mushrooms does not reduce the levels of the antioxidant.
Shiitake mushrooms are great for a maintaining a healthy immune system. They contain lentinan, which makes the immune system strong, helping to fight off disease and infection. They also contain a compound called D-Eritadenine (DEA), which helps lower cholesterol and supports cardiovascular health. Shiitake mushrooms are a good source of iron and antioxidants. The iron is key for vegetarians, whose diets may be lacking in it, while antioxidants help reduce free radicals.
Button mushrooms may help to prevent heart disease. They reduce inflammation in arterial cells and prevent white blood cells from sticking to arterial walls. Button mushrooms contribute to the recommended daily intake of several vitamins and minerals. The USDA reports that mushrooms contain high amounts of copper, which is needed to produce blood cells and maintain heart health. Additional nutrients are vitamins C, D and B. Button mushrooms also contain the minerals selenium, iron, magnesium, phosphorous, potassium and zinc.
Enjoy the health benefits of mushrooms by making this home made mushroom soup with bok choy.
Home made mushroom soup with bok choy (5 servings)
- 15 oyster mushrooms
- 15 shiitake mushrooms
- 15 button mushrooms
- 1 and 1/2 quarts of vegetarian vegetable broth
- 3 baby bok choy, (slice stems, and slice the leaves in half)
- 2 tablespoons of slivered fresh ginger
- 2 red bell peppers, seeded and thinly sliced
- 2 tablespoons of rice vinegar
- 1/2 teaspoon of chili sauce
- 1 teaspoon of toasted sesame oil
- 3 green onions, thinly sliced
- 1/4 cup of cilantro leaves
- Clean and slice the mushrooms.
- Put the mushrooms in a pot with the vegetable broth and bring to a boil, covered.
- Reduce heat and simmer until the mushrooms are almost tender, about 5 minutes.
- Add the bok choy, 1 tablespoon of the ginger, and the peppers, and simmer for 2 minutes.
- Remove from the heat and stir in 1 tablespoon of the ginger, the vinegar, chili sauce, and sesame oil.
- Top with green onions and the cilantro.