Black Soup

When you just gotta have umami, this is what you are craving. Rich and dark and mysterious and soothing, this soup is perfect for a chilly evening when you haven’t had the best day at work and you need a little escape.  Chewy wild rice, silky mushrooms, and tangy mustard greens will transport your palate to the exotic East.   The soy sauce I call for, Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce, is a fantastic soy sauce and is available at most Asian grocery stores. Super H in the DC area is a good place to look for it, or you can order it from Amazon via my link. You could use regular soy sauce, but I can’t guarantee that your gustatory escape will be as far flung. So live a little: Get the good stuff!

Black Soup
makes about a gallon and a half

4 tablespoons butter
8 ounces very thinly sliced leeks (white & light green parts only; about 3 cups)
8 ounces thinly sliced celery (about 1-1/2 cups)
8 ounces thinly sliced shitake mushrooms (about 4 cups)
3 quarts chicken stock
1 cup dry white wine
1/4 cup mushroom soy sauce
2 ounces fresh ginger, peeled & thinly sliced
1 teaspoon toasted sesame oil
the bottom 6 inches of a lemongrass stalk , quartered lengthwise & tied together
8 ounces wild rice (about 1-1/2 cups)
8 ounces diced cooked chicken (about 2 cups)
12 ounces mustard greens, stemmed
2 tablespoons rice wine vinegar

In large stockpot, melt butter over medium heat, add leeks & celery, and sauté, stirring often, until soft, about 10 minutes. Add mushrooms and continue to sauté, until mixture starts to stick to bottom of pot, about 5 minutes. Add stock, wine, soy sauce, ginger, sesame oil, lemongrass, & wild rice, raise heat to high, and bring to simmer. Reduce heat, cover, and simmer for 30 minutes. Add chicken & mustard greens, bring back to simmer, and simmer for an additional 30 minutes. Stir in vinegar, taste for salt and serve.

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