Foraged Mushroom Soup with Banza
Serves 415 mins prep120 mins cook
A comforting mushroom soup made with foraged morels and fresh oyster mushrooms, simmered with aromatics and served with Banza and chili & lime sourdough.
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What you need
Instructions
To make the broth, simmer the morel and oyster mushrooms with water, garlic, umami seasoning, salt, pepper, and rosemary. Add carrots and onions to the pot and continue to simmer for a couple of hours. Separately, cook the Banza according to package directions. Once the broth is ready, add the cooked Banza to the soup. Serve warm, optionally with a slice of chili and lime sourdough.View original recipe