Shiitake Spinach Soup

Every week I make a big pot of soup. It's lunch for the whole workweek, so I tend to get creative. It's fun to just start dumping stuff in the pot to see what comes out. Today I made a soup my husband deemed a winner, so I thought I'd share it with you. I've been really into dried mushrooms and other fungi lately, so this recipe was an excuse to play with dried shiitakes and some leftover raw spinach. By the way, shiitakes are great brain food. I need brain food.

6 dried shiitakes, broken into pieces
1 large onion, diced
1/2 carrot, sliced
about 10 cups water or chicken stock
2 Tbs. soy sauce
Japanese noodles (I used the kind that come four bundles in a package - 1/2 a bundle was plenty here)
1/2 tsp. ginger
2 cups raw spinach leaves
sea salt to taste
fresh ground black pepper

Put everything but the noodles and the spinach leaves in a big pot, bring to a boil, and turn down heat. Simmer until the carrots are soft; turn off heat. Add noodles and spinach; let sit until spinach wilts.

Yellow Split Pea Soup

This is a very easy meatless pea soup recipe. It takes time but requires very little effort on the part of the cook. Try adding dumplings for something extra filling!

1 lb. yellow split peas
3 quarts water
1/4 tsp. black pepper
2 tsp. salt
1 onion, finely chopped
1 bay leaf
4 whole allspice
4 whole peppercorns
1 cup diced carrots

Boil all the ingredients, but the carrots, slowly for about 4 hours or until peas are tender. Add carrots 2 hours before soup is done.

Tantalizing Turkey Noodle Soup

If you've read my other blog The Mommy Spot, (see sidebar for link), then you know I've been battling the flu for a week now. This may help explain why this is the second soup recipe in a row! And yes, I do have a third coming down the pike very soon. Nonetheless, this is a tasty recipe and a wonderful way to use up some of those holiday bird leftovers.

1 1/2 cups shredded cooked turkey
1 large onion, chopped
3 or 4 sliced green onions
2 carrots, sliced
1/2 tsp. celery seed
3 - 4 Tbs. olive oil
10 cups water
1 large handful fresh chopped dill
1 large handful fresh chopped parsley
6 oz. egg noodles
juice from 1/2 lemon
sea salt to taste
pepper to taste

Put the turkey and vegetables into the pot with the water, oil, celery seed, salt, and pepper. Boil until carrots are almost soft. Add noodles and cook for another 15 minutes or until noodles are fully cooked. Remove from heat, add dill, parsley, and lemon juice. Serve with a dollop of plain mediterranean-style yogurt in each bowl.

Mushroom & Barley Soup

This is a very nice soup to serve as a first course or as a way to warm up in chilly weather. There's just something about it that makes me a little glad it's cold and grey out. I use quick cooking barley for this soup, but if you'd rather not, just boil some pearl barley first for about 40 minutes in 2 cups of the stock.

1/4 cup quick-cook barley
6 3/4 cup chicken stock (I sometimes just use water)
1 bay leaf
1 tsp. olive oil
1 onion, chopped
2 carrots, chopped thin
1 Tbs. butter
12 oz. mushrooms, sliced thin
1 Tbs. dried tarragon
1 Tbs fresh chopped parsley
Salt & pepper to taste


Melt butter in a pan over medium heat. Add mushrooms and salt and pepper to taste. Cook, stirring occasionally, for about 8 minutes or until they are soft.

Heat oil in large soup pot over medium heat. Add onions and carrots. Cook, stirring occasionally, until onion is soft.

Add stock and bay leaf, and bring to boil. Stir in barley (with cooking liquid, if not using quick barley) and mushrooms. Reduce heat, cover, simmer for about 20 minutes. Stir occasionally.

Add tarragon and parsley in the last minute or two of cooking.

Not-So-Basic Vegetable Soup

Here's a great way to make a vegetable soup that is anything but boring! Try and use all the organic and fresh vegetables you can. It'll really make a difference!

2 medium potatoes, cubed
1 large onion, chopped
2 carrots, sliced
3 - 4 Tbs. olive oil
10 cups water
1 large handful fresh chopped dill
1 large handful fresh chopped parsley
juice from 1/2 lemon
sea salt to taste
pepper to taste
2 peeled and chopped tomatoes, optional

Throw all the vegetables (but the tomato, if you're using it) into the pot with the water, oil, salt, and pepper. Boil until potatoes and carrots are soft. If adding tomatoes, do it here. (Putting the tomato in with raw potato and carrots can keep these vegetables from getting soft when cooked.) Cook for another couple minutes. Remove from heat, add dill, parsley, and lemon juice. Serve with a dollop of plain mediterranean-style yogurt in each bowl.

Remember, the secret to good soup is to taste it towards the end and adjust seasoning until it's just right. If it seems a little too flat, try a little more lemon juice or sea salt.

Enjoy!