Four Mushroom Soup


1 onion (yellow or white), chopped
1 T. olive oil
2 baskets white mushrooms
2 portobello mushrooms, cubed
1 oz. dried wood ear mushrooms
1 oz. dried oyster mushrooms
2 lg. potatoes, large cubes
1 sm. yam, large cubes
4 c. water
1 T. McKay’s Chicken-style Seasoning
juice of 1 lemon
1 1/2 c. soy milk
salt to taste


In large sauce pot, sauté onion in olive oil. Place dried mushrooms in water to rehydrate, approximately 20 minutes. Gently agitate to remove sand or dirt. Wash mushrooms and add to pot. (Note: Any dried variety of mushrooms can be used in place of wood ear or oyster.) Cover and let mushrooms cook down slightly. Cube potatoes and yam and add to pot with water, seasoning, and lemon juice. Cook on medium-high heat for 30 minutes or until potatoes are tender. Remove from heat and blend in blender; use care with hot mixture. Return to pot and stir in soy milk. Bring up to serving temperature and add salt to taste. Yield: 8 one-cup servings.

Nutritional Information:

Calories per serving: 120; protein: 5.5 grams; fat: 3 grams; cholesterol: 4 milligrams; fiber: 1.3 grams; sodium: 470 milligrams.

By Barry Glendrange

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