Mushroom Broth with Fresh Herb Pesto

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This recipe was created for a PCC class, which explored natural ways to detoxify the body.

Ingredients

Preparation

Bring water to a boil with the wakame and shiitake mushrooms. Simmer for 5 minutes. Add miso and fresh ginger.

Place vegetables in individual soup bowls and pour broth over the vegetables. Top with Fresh Herb Pesto.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Sound Consumer July 2004

Learn more about our recipes. View guidelines »

More about: miso, mushrooms, pesto

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login