Woodsy wild mushroom soup from Rebar: Modern Food Cookbook (page 129) by Audrey Alsterberg and Wanda Urbanowicz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baby field greens salad with garlic croutons, shaved Parmesan and lemon-thyme vinaigrette; Rosemary garlic foccacia

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute portabello mushrooms for shiitake mushrooms.

  • Breadcrumbs on December 04, 2015

    p. 129 - A hearty, delicious soup that is definitely a company-worthy dish. The earthy flavour of the mushrooms was first to hit the palate but what we particularly liked was that the flavours of the other veggies also shone through. A generous dusting of parmesan topped each soup plate and took the dish from good to great. Happy to have discovered this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.