Tomato Vegetable Soup with Maitake

 

Tomato Vegetable Soup with Maitake

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 large servings

Tomato Vegetable Soup with Maitake

The is a delicious and nutritious soup containing the immune boosting maitake mushroom. Hokto Kinoko offers organic maitake mushrooms grown in CA. http://www.hokto-kinoko.com/maitake.html

Ingredients

  • olive oil to coat bottom of dutch oven
  • 1 medium onion chopped
  • 1 bulb of garlic minced
  • 1 stalk of celery minced
  • 1 small kabocha squash chopped (or other winter squash)
  • 1 medium carrot chopped
  • 1-2 small maitake mushrooms chopped
  • 1 medium zucchini chopped
  • 1 quart of canned tomatoes
  • 2 quarts of water
  • ground rosemary and sage to taste
  • himalayan sea salt to taste
  • Optional: leftover rice

Instructions

  1. Heat up olive oil in dutch oven being careful not to overheat. As always, if oil starts smoking discard and start over.
  2. Add veggies and mushrooms; sauté over medium heat for 5 minutes while stirring.
  3. Add rosemary, sage, bay leaf, and salt; cook for a few more minutes.
  4. Add water and tomatoes.
  5. Bring to a boil and simmer for approximately 30 minutes.
  6. Taste; adjust seasonings.
  7. Serve over leftover rice if desired.

Notes

Dried rosemary and sage ground together makes a delicious and versatile blend. This can be done using an herb grinder or the milling blade of a NutriBullet.

http://www.alifewellplanted.com/simply-delicious/tomato-vegetable-soup-with-maitake

Maitake Mushroom

Maitake Mushroom AKA Hen-of-the-Woods

11959974_10156175687490454_1272923393291856076_n

Each summer, Jamie grows approximately 75 tomato plants for canning.  These are meaty, low seed varieties such as Amish Paste, Grandma Mary’s and Hog Heart.  I put up 52+ jars of tomato puree each summer – perfect for making soups, pasta sauce, etc.  If you don’t have home canned tomatoes for this recipe, buy organic puree in jars or BPA-free cans.