Recipes

Mixed Mushroom Miso Soup

:10 min

:30 min

Serves 6 to 8

2 tbsp Longo’s 100% Pure Canola Oil

8 oz Longo’s Oyster Mushrooms, sliced

8 oz Longo’s Shiitake Mushrooms, stemmed and sliced

1 pkg (227 g) Longo’s Sliced Cremini Mushrooms

1 large leek, white part only, quartered and sliced

6 cups Longo’s No-Salt Added Chicken Broth or water

1/4 cup white miso paste

2 tbsp sodium-reduced soy sauce

1 tbsp each minced ginger and garlic

4 cups Longo’s Organic Baby Spinach

Enoki mushrooms and sliced green onion

•Heat oil in Dutch oven over medium-high heat. Add mushrooms and leek; cook, stirring often, for 10 minutes or until browned and mushrooms have released all liquids.
•Add broth, miso paste, soy sauce, ginger and garlic. Bring to a boil. Reduce heat, cover and simmer for 8 minutes. Stir in spinach and remove from heat.
•Ladle into bowls and garnish with enoki mushrooms and green onion.

Use 2 pkgs (340 g each) Longo’s Gourmet Mixed Mushrooms or replace the loose blend suggested with 12 cups of your choice of sliced mushrooms.

Per serving (1/8th recipe): 110 calories