Special Dish for the Week: Beet and Shiitake Mushroom Soup

When I am left to my own devices and take a day to myself, I often end up in the kitchen, delighting in the amazing flavours of my culinary creations, which this week is another one of my bone broth soups—and which this week I share as one of my Meals on Bikes with a friend who can use this kind of TLC to help heal the injured body and wounded soul—for this Special Dish for the Week:

Beet and Shiitake Mushroom Soup

Beet and Shiitake Mushroom Soup

Beet and Shiitake Mushroom Soup

Similarly to when I made my Beet Greens and Chickpea Soup last summer, I once again stock up with beets and chicken bones at the downtown farmers market to make this summer’s version of this soup.

Oddly, the mushroom farmers are missing from the market this year, so I use my grocer as a back-up supply of shiitakes, among other mushrooms. I feel fortunate to love the taste and texture of mushrooms, as they are said to be super healthy, including their ability to produce and deliver their own vitamin D.

Beet and Shiitake Mushroom Soup Ingredients

Beet and Shiitake Mushroom Soup Ingredients

I make my bone broth from scratch, and as I chop, I add the following ingredients:

  • 8-10 cups bone broth, or water, or half and half
  • 1 cup red lentils, pre-soaked
  • wakame flakes
  • 4 small onions, coarsely chopped
  • 3 beets, finely cubed
  • 3 carrots, finely cubed
  • 6-10 shiitake mushrooms, soaked and finely cubed
  • cilantro stems, coarsely chopped
  • garlic cloves, grated
  • 1/2 – 1 in. ginger, grated
  • 1/2 red Thai chili pepper, or a teaspoon tip of sambal oelek that I usually have on hand now since my culinary adventure in Bali
  • 2 tsp cumin
  • 1 tsp turmeric powder
  • 1/2 tsp black pepper
  • 1 1/2 – 2 tsp Himalayan salt
  • cilantro leaves, chopped for garnish
  • drizzle of coconut milk (optional)

I serve the soup with a glass of siegerrebe white wine from the Sea Star Vineyard on Pender Island, that another friend generously supplies from their reserves.