Blog

Shimeji and Brown Mushroom Chicken Soup

Suffering from a cold? Don’t worry, we have the right medicine for you. A protein-rich, warming, and comforting soup made with two types of mushrooms and cooked pulled chicken breast. Increase the warming factor by making it hot: jalapeno, sriracha, and ginger-hot. Sharpen it with soy sauce and lemon juice. There you have it.

Did you like this recipe? Factory Growing Shimeji

Shimeji and Brown Mushroom Chicken Soup

Click on a star to rate it!

Be the first to rate this recipe.

3 ounces of shimeji mushrooms 3 ounces of brown mushrooms, sliced boiled water 1 tablespoon olive oil 1 large spring onion, chopped 1 teaspoon ginger, shredded 3 ounces of canned soy sprouts 1 yellow jalapeno, julienned 7 ounces of cooked chicken breast, pulled 4 cups of beef stock 2 tablespoons of soy sauce 1 teaspoon sriracha 3 tablespoons of lemon juice

Your email address will not be published. Required fields are marked *

Shimeji and Brown Mushroom Chicken Soup

Mushroom Factory Save my name, email, and website in this browser for the next time I comment.