Three Mushroom-Watercress Soup

INGREDIENTS

• 1 tablespoon olive oil
  
• 1/2 cup chopped onion
  
• 1 pound Modern crimini mushrooms, cleaned, trimmed and sliced (about 5 cups)
  
• 8 ounces Modern fresh shiitake mushrooms, cleaned, stems removed and caps sliced (about 2-1/2 cups)
  
• 2 teaspoons finely chopped garlic
  
• 1 can (14 ounces) ready-to-serve vegetable or chicken broth
  
• 1-1/2 cups water
  
• 1/3 cup tomato sauce
  
• 1 teaspoon salt
  
• 1/4 teaspoon ground black pepper
• 2 cups chopped watercress
  
• 1/2 package (3.5 ounces) Modern enoki mushrooms, trimmed

INSTRUCTIONS

Delicate enoki mushrooms make an enticing topping for this quick soup. Keep some on hand to garnish salads, meat and fish dishes.

In large saucepan, over medium-high heat, heat oil. Add onion; cook and stir until lightly browned, about 4 minutes. Add mushrooms and garlic; cook and stir until tender, about 5 minutes. Add broth, tomato sauce, water, salt and pepper; bring to a boil. Remove 1 cup soup mixture; place in blender or food processor; whirl until smooth; stir into remaining soup in saucepan. Simmer until hot, about 5 minutes. Stir in watercress. Serve topped with enoki mushrooms.

Yield: 5 servings (about 5 cups)