"Weezie" > wrote in message
oups.com...
> Mine is called Health Soup. Enjoy:
>
> Start with beef, chicken or veggie broth (I like beef the best), throw
> in some whole wheat pasta (half a handful) or jasmine rice if you'd
> prefer it and go cut veggies. Whatever you've got in the fridge will
> do, I usually cut up some broccoli or cauliflower, a few baby carrots,
> crimini or white mushrooms and always shitake mushrooms- they really
> make the soup. Cook for about 5 minutes on medium-low, or as long or as
> little as you want, depending on how crispy you want the veggies. Last
> step- turn off flame and prepare an egg yolk- whip it in a bowl and
> slowly add broth to it. When you have a bowl full of eggy broth, add it
> to the soup and stir. Add salt and pepper to taste and enjoy. Your body
> will thank you. :-) Anyone else have any shitake recipes or anything
> they think will taste good in my health soup?

As a vegetarian, I do something similar with rice - I think of it as "health
rice". The combination of rice and lentils comprise complete protein and the
shitakes offer other health benefits. I don't have a recipe for it since I
usually make it with whatever leftovers are in the fridge and it turns out
different every time. Essentially, it goes something like this...

1 onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, chopped
1 pkg fresh shitake mushrooms, chopped
1 cup brown basmatti rice
1/2 cup lentils, rinced
1 can diced tomatoes
1 cup parley, chopped
2 cups vegetable or mushroom stock
olive oil for sauteing
salt, pepper, cayanne to taste

Saute the onions, bell peppers, and celery in olive oil until they begin to
soften. Add the garlic, shitakes, and rice. Season with salt, pepper, and
cayanne. Continue to saute stirring constantly until you begin to smell the
aroma of the rice, about 2 minutes. Add the lentils, stock, and tomatoes
(including the liquid) and reduce heat to medium. Cover and simmer until all
liquid is absorbed, about 40 minutes. Stir in parley and reseason.