Shiitake Mushroom-Miso Soup

Serves 6

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Nutrition All-Star: Miso is a fermented soy product, rich in beneficial enzymes. The good qualities are destroyed by heat, so it is added at the end of cooking and should not be boiled.

1 oz dried shiitake mushrooms
2 cups water
2 teaspoons olive oil
1 large leek, chopped
1 large carrot, sliced
2 stalks celery, chopped
1/4 cup chopped fresh sage (or 1 t dried)
1/2 teaspoon dried thyme
1 15-oz can cannellini beans or other white beans, drained
3 cups vegetable broth
salt and black pepper to taste
1/2 cup vegetable broth
1 Tablespoon light miso
2 cups baby spinach leaves

Combine mushrooms and water in a saucepan; cover and simmer for 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. When cool enough to handle, thinly slice and set aside.

Heat oil in a large soup pot over medium-high heat. Add leek, carrot, celery, and mushrooms to pan; sauté 5 minutes or until tender. Add sage and thyme and cook for another 2 minutes.

Add the beans, 3 cups vegetable broth, and reserved mushroom liquid and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Right before serving, stir in spinach leaves until just wilted. Also, whisk miso into 1/2 cup vegetable broth and stir mixture into the soup. DO NOT boil it after adding miso. Add salt and pepper to taste and serve.

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~Jenny

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