California Farm Portobello Mushroom Soup

Name: California Farm Portobello Mushroom Soup
Total time: 900 s
Yield: 2 people, 2-4 cups
Cuisine: American
Ingredients: 1 portobello mushroom cap, sliced in 1/2” thick slices; 1 spray of olive oil; 1 Tbs red onion, diced; 1 Tbs celery stalk, diced; 1 Tbs wintercarrot, diced; 1 Tbs cilantro, diced; 1 Tbs napa cabbage, diced; 1 Tbs smoked bacon or tofu, diced; 1 Tsp beef or vegetable broth powder; 2 cups water

Hobby Horseman @HobbyHorseman

California, United States

A fifteen minute lunch. Meaty portobello mushroom slices sauteed in olive oil, with optional bacon or tofu dices, red onion, celery stalk, napa cabbage, winter carrot and cilantro, in beef or vegetable broth. Mung bean pasta strands sprinkled on top.

#CA2025

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 minutes

2 people, 2-4 cups

1portobello mushroom cap, sliced in 1/2” thick slices
1spray of olive oil
1 Tbsred onion, diced
1 Tbscelery stalk, diced
1 Tbswintercarrot, diced
1 Tbscilantro, diced
1 Tbsnapa cabbage, diced
1 Tbssmoked bacon or tofu, diced
1 Tspbeef or vegetable broth powder
2 cupswater
Equipment: pan, microwave
Cost: under one dollar

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Steps

15 minutes

1

On low heat: Sautee the mushroom slices in olive oil spray till fragrant, flip and sautee other side
2

Add optional bacon or tofu dices, sautee till fragrant
3

Add red onion dices, sautee till fragrant.
4

Microwave one cup beef or vegetable broth one minute, douse mushrooms, bring to boil.
5

When boiling, add remaining vegetables. Bring back to rolling boil.
6

Turn heat off, sprinkle mung bean pasta on top, wait till pasta turns soft, taste, add enough of the second cup of hot water till broth is perfect. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on April 11, 2025 20:55

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.