Wild Mushroom Sour Soup

AuthorAnnabelle
RatingDifficultyBeginner

Wild mushrooms give this sour soup really amazing aroma. Use a variety of wild mushrooms and you will be pleasantly surprised wiht the flavours!

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Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 ¾ cup shitake mushrooms
 4 cups brown mushrooms
 ¾ cup Enoki mushroms
 1 cup oyster mushrooms
 1 cup white mushrooms
 1 ⅓ cups sour cream or coconut milk
 8 large eggs
 4 bay leaves
 8 tbsp white wine vinegaror apple cider vinegar
 8 tbsp fresh dill
 2 pinches black pepper
 1 tsp ground cumin
 4 tsp allspice
 2 tsp pink Himalayan saltsea salt
 2 small sweet potatoes (optional)
What are we cooking today?
1

This delicious vegetarian, spin on classic Chinese hot and sour soup will keep you warm in winter and satiated through lighter months.

Getting started
2

Clean and chop the mushrooms into bigger pieces or leave them whole if they are small.

3

(optional)
Peel and dice the sweet potato.

4

In a pot filled with boiling salted water (about 1 1⁄2 cup per serving), add bay leaf, whole black pepper, ground cumin and allspice. Keep on medium heat.

Note: If you want to avoid pieces of spices in your soup, place the bay leaf, allspice and black pepper into a tea sieve or a piece of cheesecloth tied with a string. You can remove this when the soup is cooked.

5

Add the mushrooms and sweet potato (if included) and boil for about 10 minutes until soft.

6

Spoon the thick sour cream (or coconut milk) in and mix well.

7

Add freshly chopped dill, white wine vinegar and season with salt to taste.

8

Crack each egg into a separate bowl. Pour one by one into a ladle and slowly drop them into the soup one at a time. Lower the heat and cook for about 3 minutes. Take from heat and leave to rest for an additional 5 minutes.

Note: The right way to serve this soup is when the egg yolks are almost cooked but slightly soft in the centre. Try not to overcook them.

9

Enjoy hot!

Annabelle's tips
10

A little bit of chilli gives a new element to this flavoursome soup.

Feel free to play around with the mushrooms. There are so many varieties and you really can't go wrong in testing a variety. Even dry shiitake mushrooms add flavour and texture.

Ingredients

 ¾ cup shitake mushrooms
 4 cups brown mushrooms
 ¾ cup Enoki mushroms
 1 cup oyster mushrooms
 1 cup white mushrooms
 1 ⅓ cups sour cream or coconut milk
 8 large eggs
 4 bay leaves
 8 tbsp white wine vinegaror apple cider vinegar
 8 tbsp fresh dill
 2 pinches black pepper
 1 tsp ground cumin
 4 tsp allspice
 2 tsp pink Himalayan saltsea salt
 2 small sweet potatoes (optional)

Directions

What are we cooking today?
1

This delicious vegetarian, spin on classic Chinese hot and sour soup will keep you warm in winter and satiated through lighter months.

Getting started
2

Clean and chop the mushrooms into bigger pieces or leave them whole if they are small.

3

(optional)
Peel and dice the sweet potato.

4

In a pot filled with boiling salted water (about 1 1⁄2 cup per serving), add bay leaf, whole black pepper, ground cumin and allspice. Keep on medium heat.

Note: If you want to avoid pieces of spices in your soup, place the bay leaf, allspice and black pepper into a tea sieve or a piece of cheesecloth tied with a string. You can remove this when the soup is cooked.

5

Add the mushrooms and sweet potato (if included) and boil for about 10 minutes until soft.

6

Spoon the thick sour cream (or coconut milk) in and mix well.

7

Add freshly chopped dill, white wine vinegar and season with salt to taste.

8

Crack each egg into a separate bowl. Pour one by one into a ladle and slowly drop them into the soup one at a time. Lower the heat and cook for about 3 minutes. Take from heat and leave to rest for an additional 5 minutes.

Note: The right way to serve this soup is when the egg yolks are almost cooked but slightly soft in the centre. Try not to overcook them.

9

Enjoy hot!

Annabelle's tips
10

A little bit of chilli gives a new element to this flavoursome soup.

Feel free to play around with the mushrooms. There are so many varieties and you really can't go wrong in testing a variety. Even dry shiitake mushrooms add flavour and texture.

Wild Mushroom Sour Soup
AuthorAnnabelleCategory, , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients

 ¾ cup shitake mushrooms
 4 cups brown mushrooms
 ¾ cup Enoki mushroms
 1 cup oyster mushrooms
 1 cup white mushrooms
 1 ⅓ cups sour cream or coconut milk
 8 large eggs
 4 bay leaves
 8 tbsp white wine vinegaror apple cider vinegar
 8 tbsp fresh dill
 2 pinches black pepper
 1 tsp ground cumin
 4 tsp allspice
 2 tsp pink Himalayan saltsea salt
 2 small sweet potatoes (optional)

Directions

What are we cooking today?
1

This delicious vegetarian, spin on classic Chinese hot and sour soup will keep you warm in winter and satiated through lighter months.

Getting started
2

Clean and chop the mushrooms into bigger pieces or leave them whole if they are small.

3

(optional)
Peel and dice the sweet potato.

4

In a pot filled with boiling salted water (about 1 1⁄2 cup per serving), add bay leaf, whole black pepper, ground cumin and allspice. Keep on medium heat.

Note: If you want to avoid pieces of spices in your soup, place the bay leaf, allspice and black pepper into a tea sieve or a piece of cheesecloth tied with a string. You can remove this when the soup is cooked.

5

Add the mushrooms and sweet potato (if included) and boil for about 10 minutes until soft.

6

Spoon the thick sour cream (or coconut milk) in and mix well.

7

Add freshly chopped dill, white wine vinegar and season with salt to taste.

8

Crack each egg into a separate bowl. Pour one by one into a ladle and slowly drop them into the soup one at a time. Lower the heat and cook for about 3 minutes. Take from heat and leave to rest for an additional 5 minutes.

Note: The right way to serve this soup is when the egg yolks are almost cooked but slightly soft in the centre. Try not to overcook them.

9

Enjoy hot!

Annabelle's tips
10

A little bit of chilli gives a new element to this flavoursome soup.

Feel free to play around with the mushrooms. There are so many varieties and you really can't go wrong in testing a variety. Even dry shiitake mushrooms add flavour and texture.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 118
% Daily Value *
Total Fat 6.7g11%
Saturated Fat 2.3g12%
Cholesterol 102mg34%
Sodium 360mg15%
Potassium 410mg12%
Total Carbohydrate 10g4%
Dietary Fiber 1.5g6%
Sugars 1g
Protein 5.3g11%

Calcium 5.7%
Iron 10%
Vitamin D 129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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