To make the stock, in a saucepan over medium-high heat, combine all of the ingredients and bring to a boil. Cover, reduce the heat to low, and simmer until the vegetables have imparted their flavor to the stock, 45 minutes to 1 hour. Remove from the heat and strain through a chinoise or a colander lined with cheesecloth. Measure 2¼ cups and set aside.
To make the soup, in a large sauté pan over medium-high heat, warm the oil. When it is hot, add the carrot and ginger and sauté until the carrot pieces soften, about 3 minutes. Set aside about ¼ cup of the chopped mushrooms for garnish, then add the remaining mushrooms to the carrot mixture and sauté until lightly browned, about 1 minute. Reduce the heat to low, cover, and continue cooking for 5 minutes. Remove from the heat and let cool slightly.
In a food processor, combine the mushroom-carrot mixture and the 2¼ cups stock and process until smooth, 1 to 2 minutes. Transfer the soup to a saucepan and keep warm.
Finely chop the reserved ¼ cup of chopped mushrooms. In a small sauté pan over medium heat, warm the canola oil. Add the finely chopped mushrooms and sauté, stirring frequently, until golden brown, about 2 minutes. Remove from the heat.
Reheat the soup until hot, then divide evenly among shot glasses (¼-cup capacity). Garnish each serving with 6 to 8 pieces of chive and 2 or 3 pieces of sautéed mushroom. Serve at once.
About this recipe
Recipe adapted from the Davis Farmers’ Market Cookbook by Georgeanne Brennan and Ann M. Evans.