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?


-Luiza

"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.

C. James Strutz wrote:
> Saute the onions, bell peppers, and celery in olive oil until they
begin to
> soften. Add the garlic, shitakes, and rice ... Cover and simmer until
all
> liquid is absorbed, about 40 minutes. Stir in parley and reseason.

So, you're putting in uncooked rice and ending up with fully cooked
rice? I have trouble cooking rice without using the rice cooker. It
either ends up too mushy or hard (not cooked thoroughly). I guess it's
a little harder to mess up brown rice because it doesn't get mushy as
fast as white rice does.

-Luiza

p.s. great recipe! I ate a dish like that at a health food store once
and it was called Life Rice I believe, and that was my first encounter
with shitake mushrooms-- mmmm they're so "meaty" if you don't mind the
expression and so heavenly!

"C. James Strutz" > wrote in message
...
>
> "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.
>


James...You say '1 pkg fresh shitake mushrooms, chopped'.....That's
great...But packets of Mushrooms could be 'any' weight....So...What 'amount'
of Shitake Mushrooms are 'needed' for this recipe that you have 'posted' ?

--
Bigbazza(Barry)..Oz