September 23, 2015


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.

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For the stock
  • ¼ pound cultivated white or brown mushrooms or shiitake mushrooms, coarsely chopped
  • Stems from the shiitake mushrooms used for soup (below), coarsely chopped
  • 2 carrots, cut into 2-inch lengths
  • 1 large leek, cut into 2-inch lengths
  • 1 yellow onion, quartered
  • 2 whole cloves
  • 3 cups water
  • ½ teaspoon sea or kosher salt
For the Soup
  • 3 tablespoons coconut oil
  • ½ cup peeled and coarsely chopped carrot
  • 1 tablespoon peeled and minced fresh ginger
  • 8 ounces shiitake mushrooms, stems removed and reserved for stock and caps chopped (about 3 cups)
  • 1 tablespoon canola oil
  • 4 to 6 fresh chives, minced (optional)
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