Woodsy Mushroom and Scallop Soup

Preparation info
  • Makes:


    • Difficulty


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.


  • 1 cloves garlic
  • ¾ pound fresh domestic mushrooms
  • ¼ po


  1. 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.
  2. 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