What Do You Do When Mushrooms Go On Sale…..you buy a load and make soup!!



My major source of entertainment always seems to be shopping for FOOD. I will go to three or four markets in a given day – price comparison, not so much…I just know where to find the things I love and utilize in my recipes or in the planning to develop a new recipe. I adore ethnic markets of all kinds!

After hitting the Asian Market this morning and finding fresh Maitake Mushrooms on sale, I headed off to another market to find Organic Mini Bellas so inexpensive; I purchased twelve (8 ounce) containers. Why twelve? It immediately entered my head to make SOUP! With any remaining, make a Stir-Fry and/or dehydrate the rest. I’m not always a sucker for a sale…but I sure was this time!

My entire drive home was filled with Asian ingredients flying through my brain to pair with those shrooms – with a pantry so well stocked, it’s not difficult to start mental recipe developing!

I put all of my groceries away and started on the new journey of making a variation on my typical mushroom soup. This Maitake variation took some side trips and I came up with a delicious new creamy soup. …

Always great to stock up on mushrooms when there is a big sale…while there is always the possibility of dehydrating them to use at a later date, using those fresh shrooms in a tasty soup can’t be beat! Our entire meal revolved around this new Maitake and Bella Mushroom Soup – give it a whirl…

Raw Maitakes and Bellas

Raw Maitakes and Bellas

Saute of leeks, garlic, and ginger

Saute of leeks, garlic, and ginger

Leeks, ginger, garlic, mushrooms at the start of the cooking process.

Leeks, ginger, garlic, mushrooms at the start of the cooking process

Vegetables cooking away!

Vegetables cooking away!

Chicken Stock added to ingredients.

Chicken Stock added to ingredients

RMJ’s Maitake Soup
This is a great year-round soup – creamy and delicious. Perfect for the family or elegant enough for guests.

3 Tablespoons sesame oil
2 leeks, white part only – washed well & thinly sliced = to 4 cups
4 pkgs. (8 ounces each) Organic Mini Bellas, cleaned, trimmed and sliced
2 pkgs. (3.5 ounces each) fresh Maitake mushrooms, cleaned, trimmed and sliced
2-inch piece of fresh ginger, trimmed, peeled, and sliced into 10 coin-sized pieces
4 large cloves garlic, trimmed, and peeled
2 Finger Long Hot Green Peppers, washed, slit and sliced
8 cups low-sodium Chicken Stock (homemade or prepared)
1 can (13.66 ounces) lite Coconut Milk
Salt to taste (depending on chicken stock used in recipe)
Green onion, washed and cut into spirals for garnish

Heat sesame oil in a large heavy stockpot or Dutch oven over medium heat; add leeks and sauté until tender, about 6-8 minutes. Add the ginger slices “coins” and the garlic, stirring frequently for about 4 minutes. Add the sliced mushrooms and pepper and continue to cook an additional 8 minutes.

Add the chicken stock and bring all ingredients to a boil. Reduce heat once the rapid boil begins and cover pot with a lid.
Cook on medium-low and simmer for an additional 30-40 minutes.

Remove the soup from the heat source and puree in batches in a food processor, blender, Vita-Mix® or emersion blender (processing wand). Puree until very smooth; place back in the original pot. Add salt and pepper if necessary; mix and adjust seasonings. Reheat soup (if necessary).

Top each bowl of soup with some chopped green onion.

Finished Maitake Soup

Finished Maitake Soup


  1. Dana Cipollone says:

    Ruth, it all gets a Wow! Hope all is well with you, your husband and son!

    Happy Summer!

    Dana Cipollone

    • RMJ says:

      Dana: all is well – have started a new food-related business…will be making a formal announcement soon.
      Hope all is well with you…do come back frequently to check on my blog — lots of fun stuff!!!
      Great to hear from you!
      Fond regards,

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