Spring Mushroom Soup

4 oz. Mushroom
½ C. Onion, diced
½ C. Carrot, diced
½ C. Celery, diced
1 t. Garlic, minced
½ C. cooked sweet potato, diced
¼ C. Scallion, chopped
1 T. Parsley, chopped
1 T. Chives, chopped
4 C. Mushroom stock (Recipe follows)
Salt and Pepper to taste
Mushroom Stock
4 C. Vegetable stock
½ C. Mushroom trimmings, roasted
¼ C. Onion, Diced
¼ C. Celery, Diced
5 ea. Peppercorns
1 ea. Bay leaf
3 ea. Parsley stems
Stock- Roast mushroom trimmings from the oyster mushrooms in a 400F oven for 5-7 minutes until lightly brown and fragrant. Add all ingredients in a sauce pot and simmer for 20 minutes. Strain and reserve the stock for the soup.


Soup- Bake or microwave the sweet potato until just cooked or slightly under and refrigerate. Heat a tablespoon of oil in a sauce pot. When just smoking hot add the mushrooms and sauté until golden brown and aromatic. Add the onion, celery, and carrot and cook until just soft and translucent, about 4-6 minutes on medium high heat. Add the garlic and stir for 30 second until aromatic. Add the stock and bring up to a simmer. Now add the remaining ingredients and season to taste. Simmer for 5 minutes. The soup is now ready to serve or cool down and refrigerate.