Woodsy Mushroom and Scallop Soup

Name: Woodsy Mushroom and Scallop Soup
Yield: Makes: 4 servings
Ingredients: ¾ pound fresh domestic mushrooms; 1½ pounds sea scallops or boneless, skinless monkfish or fresh tuna; 1 cloves garlic; ¼ cup water, or more if needed; 1 tablespoon vegetable or olive oil; ¼ pound fresh shiitake mushrooms; 1 bottle (8 ounces) clam juice; Salt and freshly ground black pepper; 1 can (14½ ounces) stewed tomatoes; 2 bell peppers, preferably red; ½ teaspoon dried oregano

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This refreshing fish soup is perfect summer fare. To round out the dinner, accompany it with slices of a robust whole-grain bread and follow it with a lovely fruit dessert such as Cherry Clafouti or Rhubarb-Strawberry Dessert.

Ingredients

1 cloves garlic
¾ pound fresh domestic mushrooms
¼ po

Stew
Pescatarian
Gluten-free
Summer
Soup

Method

Finely mince the garlic. Stem, rinse, and pat dry the mushrooms (reserve the mushroom stems for another soup), then thinly slice the caps. Core, seed, and thinly slice the bell peppers.
Heat the oil in a soup pot over medium heat. Add the garlic and sauté for a few seconds just to release the aroma. Add the mushrooms and peppers and sauté for a minute to get them