Ingredients
Scale
- 16 ounces fresh mushrooms (cremini, shiitake, or mixed)
- 1 tablespoon olive oil
- 1 large onion (white or red)
- 2 large carrots
- 4 sprigs rosemary
- 16 cups water
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 3–6 tablespoons soy sauce
- 4 inches fresh ginger
- 2 large cloves garlic
Instructions
- Gather all ingredients for efficiency.
- Heat olive oil in a large soup pot over medium-high heat and sauté halved mushrooms for 8-10 minutes until browned.
- Add quartered carrots, halved onion, rosemary, salt, and pepper; stir to combine.
- Pour in water and bring to a boil; then reduce heat to simmer for one hour.
- Strain the broth using a fine mesh strainer or slotted spoon to remove solids.
- Shred ginger and garlic into the strained broth; return to boil briefly.
- Stir in soy sauce to taste; adjust seasoning if necessary.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 40
- Sugar: 2g
- Sodium: 560mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg