Wild Mushroom Soup With Tofu And Water Chestnuts

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

2 tablespoons salted butter

2 cloves garlic, minced

2 ½ cups assorted wild mushrooms, sliced

1 teaspoon sea salt

3 cups good quality chicken or vegetable stock

3 tablespoons mirin

1 teaspoon ginger, minced

1 teaspoon garlic chives, minced, plus more for garnish

1 4-ounce package firm tofu, drained and cubed

6 fresh water chestnuts, peeled, sliced

Freshly ground pepper, to taste

Directions

Melt butter in media saucepan over medium-low heat. Add garlic, mushrooms and salt, cook 3-minute or until mushrooms are soft. Add stock, mirin, ginger, and chives; simmer for 10 minutes. Add tofu and water chestnuts. Cook 2 to 3 minutes longer or until tofu is heated through. Season with pepper and garnish with remaining garlic chives. Serves 2 - 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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