Cream of Hon Shimeji (Beech) Mushroom Soup

This is better if made ahead & reheated for the meal.

    • ¼ cup salted butter
    • ¾ cup Green Onions
    • 2 cups chopped Mushrooms - White or Brown Hon Shimeji or your favorite mushroom
    • 2 Tablespoons Flour
    • 1 cup Half & Half
    • 1 cup low salt Chicken Broth
    • ¼ teaspoon sea Salt
    • 1/4 teaspoon black Pepper
    • 1 dash Red Paprika - A dash??? Blast it with red pepper or paprika
    • 2 dashes mild Curry - 2 dashes??? What is this pussy food - dump curry in!
    • 1/2 teaspoon Garlic Powder
    • 2 Jalapenos halved and sliced
    • 3-4 garlic cloves
    • ½ teaspoon Mrs Dash Garlic and Herb

       Directions:

    1. In a large skillet cook onions & mushrooms in butter over medium heat for 7 minutes until tender- stirring often.
    2. Add sliced garlic and spices and cook 1 more minute.
    3. Whisk in flour & keep stirring, cooking over low heat for 3 minutes.
    4. Add the chicken stock & stir, and then add the half & half in a steady stream while cooking.
    5. Add all the rest of the ingredients and then bring soup to a boil over med-high heat while stirring -  DO NOT scorch.
    6. Turn heat to low and simmer for 10 minutes, stirring often.
    7. When reheating, a small amount of milk can be added if too thick.

       Serve with corn bread.

Bok Choy and Mushroom Adobo Soup

Ingredients:

• 2 chicken breasts cut into 1" pieces
• 1/4 cup soy sauce, reduced sodium
• 1/4 cup rice vinegar
• 1/4 cup white vinegar (Note: I added this when writing the recipe. Did not try it)
• 8 large cloves of garlic, thinly sliced or rough chopped
• 2 T olive oil
• 1 large yellow onion, chopped
• 4++ oz white mushroom, cleaned root ends removed, pieces separated
• 4++ oz white beech mushroom, cleaned, root ends removed, stems separated
• Note: Use as many mushrooms as you desire. One pkg of Beech was not enough.
• 4-6 baby bok choy, sliced on the diagonal into 1-2 inch wide strips
• 4 cups chicken stock, reduced sodium
• 4+ green onions, white and light green, thinly sliced
• 2 Jalapenos, halved and sliced
• 1/4 teaspoon Mrs-Dash Extra Spicy
• 1/4 teaspoon Mrs Dash Garlic and Herb
• 1/4 teaspoon garlic powder
• Couple of health dashes of Chile Powder
• Large helping of Chili garlic sauce
• 1 cup uncooked brown jasmine rice to be cooked according to package directions

Directions:

1. In a large pot, add olive oil and brown the chicken. Sprinkle with garlic powder and Chile powder while cooking.
2. In a small saucepan, combine the soy sauce, vinegar, garlic, one of the sliced jalapenos. Simmer briskly for a few minutes and then keep on very low so the mixture remains hot.
3. Place cooked chicken on a plate and using the same large pot set over medium heat, add the olive oil, as needed. When the oil begins to shimmer, add the onion, whites of the green onion and the other sliced jalapeno. Sauté, stirring frequently, until the onion is translucent.
4. Add the mushrooms, raise the heat to medium high, and sauté until the mushroom liquid is evaporated.
5. Add the bok choy and stir for 2-3 minutes.
6. Add the soy sauce mixture and chicken to the pot and simmer a minute constantly stirring.
7. Add the chicken stock, bring to a high simmer and then reduce heat to medium low.
8. Add all spices and stir.
9. Stir in a health helping of Chile Garlic Sauce.
10. Meanwhile, make the brown rice.

To serve, add a dollop of rice to each bowl, ladle in a bit of soup, garnish with green onions, and season with additional hot chili sauce.