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Ingredients:
1 bunch sorrel, chopped
1 small bunch parsley, chopped
1 small bunch dill, chopped
1 small bunch cilantro, chopped
2 green onions, chopped
1 bay leaf
2 garlic cloves, thinly sliced
2 carrots, diced
2 potatoes, diced
1 tbsp olive oil
2 cups low-sodium or unsalted vegetable broth
2 cups of water
Salt and black pepper, to taste
Shiitake Topping:
3–4 oz fresh shiitake mushrooms, sliced
2 tablespoons chopped parsley
1 tsp olive oil
1 tbsp white wine
1/2 tsp crushed red pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Instructions:
1. In a large pot, heat 1 tbsp olive oil over medium heat and add the sliced garlic and sauté for 1–2 minutes until fragrant.
2. Add diced potatoes and carrots. Stir to coat. Add in vegetable broth and bring to a simmer.
3. Cook for 20 minutes, until veggies begin to soften.
4. Add chopped sorrel, parsley, green onion, dill, bay leaf, and cilantro.
5. Pour in 2 cups of water. Cover and cook another 10–15 minutes, until everything is tender.
6. In a separate pan, heat 1 tsp olive oil over medium heat.
7. Add the sliced shiitake mushrooms. Sprinkle with crushed red pepper, garlic powder, and onion powder.
8. Cook for about 5 minutes, then deglaze with 1 tbsp white wine.
9. Add the chopped parsley and cook for another 4–5 minutes, until mushrooms are tender and lightly browned.
10. Spoon the soup into bowls, add the sautéed shiitake mushrooms on top, and season with salt and pepper to taste. Enjoy!
Profile: Sorrel
Sorrel is a tangy, lemony herb that brightens up soups and stews with its fresh, citrusy bite. It is rich in vitamin C and antioxidants and widely used in Eastern European and Mediterranean cooking. In the garden, sorrel is easy to grow. Once established, it is a perennial that comes back reliably each year. Plant in well-drained soil with partial to full sun and keep the leaves trimmed to encourage fresh growth. Sorrel also grows well in containers and can be harvested throughout the season for continuous use.
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