Local and Seasonal Recipes, Menus and More 
  Coconut Shiitake Soup



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



2 Tablespoons olive oil, divided
1 small onion, chopped finely
2 cups chopped shiitake mushrooms
1 Tablespoon Bragg’s Liquid Aminos OR 1 teaspoon soy sauce or tamari
3 Tablespoons mirin (sweetened sake)
2 cups no-chicken broth
1 can coconut milk
1 Tablespoon tamari

Heat 1 Tablespoon olive oil in a 2 quart heavy saucepan on medium heat.
Add onion and sauté until translucent. Add mushrooms and remaining oil.
Sauté, stirring often, for 10 minutes or until mushrooms are softened.
Stir in Bragg’s and mirin. Cook an additional 5 minutes.
Pour in broth and bring to boil, allowing it to reduce just a little.
Stir in coconut milk and tamari.
Simmer 5 minutes covered.
Serve hot.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen