Shitake Mushroom and Spinach Broth

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  1. 7 or 8 dried shitake mushrooms or other dried mushrooms
  2. 58 oz canned chicken broth, reduced sodium
  3. 1 large carrot, sliced
  4. 2 T minced dried onion
  5. 1 T lemon juice
  6. 1 1/2 t fresh basil snipped or 1/2 t dried basil, crushed
  7. 1/8 t garlic powder
  8. 1 1/2 c torn baby spinach leaves


  1. Soak dried mushrooms in a small bowl in enough hot water to cover for 30 minutes. Remove mushrooms and rinse well and squeeze to drain thoroughly. Reserve mushroom liquid. Thinly slice mushrooms, discarding stems.
  2. Pour mushroom liquid through a strainer lined with a wet paper towel. Reserve mushroom liquid.
  3. Combine mushrooms, mushroom liquid, broth, carrot, dried onion, lemon juice, basil, and garlic powder in a large saucepan.
  4. Bring to boiling.
  5. Reduce heat and simmer, covered, for 8 to 10 minutes or till carrot is almost tender,stirring occasionally.
  6. Stir in spinach.
  7. Simmer, covered, about 2 minutes more or till spinach wilts.

Picture of Recipe

Shitake Mushroom and Spinach Broth - Picture of Recipe
Serves: 8 servings
Course: Soup/Stew/Chili
Type of Food: Soup
Ethnicity/Origin: Japanese,Asian
Key Ingredient: Mushrooms,Carrots,Lemons,Basil,Spinach
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop

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