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Oriental Mushroom Broth

Contributed by: News Canada

Mushrooms - Grown Locally, Fresh Daily - Really? (NC) - Cold, snowy, dark and long is the typical Ontario winter. Usually, most produce in your local grocery store is imported from warm, sunny places such as Florida, California and Mexico. Mushrooms are different. They are grown locally, never imported and are always brought to you fresh, seven days a week, 12 months of the year - really!

Oriental Mushroom Broth
Growing mushrooms is not like growing other vegetables. Mushrooms are a type of edible fungus that does not contain chlorophyll, which means that they do not require sunlight to grow. Mushrooms are grown in the dark, in climate-controlled buildings. The ideal growing conditions for mushrooms (dark, humid and damp) are kept constant in these buildings throughout the entire year. Therefore, production and harvesting of fresh mushrooms occurs year round in Canada.

Mushrooms are all harvested by hand, which ensures that only the highest quality mushrooms are picked for your dinner table. From the moment of harvest, mushrooms are kept at a constant temperature of 32F/2C. This cold-chain is maintained from the farm all the way to the grocery store, so within 12 hours you and your family will be eating the freshest mushrooms possible.

Fresh, crisp mushrooms make your meals tasty, healthy and easy. Just saute and serve. Remember, Canadian mushrooms are always Fresh, Simple, Good.

More mushroom information and recipes are available online at

Funding for this project has been granted through the Canada-Ontario Research and Development Program, as funded by Agriculture and Agri-Food Canada and the Ontario Ministry of Agriculture, Food and Rural Affairs.

Serve this colourful low fat soup for lunch or as a first course for a dinner party.

Preparation Time: 12 minutes - Cooking Time: 15 minutes


  • 4 cups chicken broth 1 L
  • 1/2 lb small fresh mushrooms, thinly sliced 250 g
  • 1 medium carrot, thinly sliced diagonally 1
  • 1 large leek (white part only) sliced (about 2 cups/500 mL) 2
  • 2 tsp minced fresh gingerroot 10 mL
  • 2 tbsp soya sauce (optional) 25 mL


Bring chicken broth to boil. Add mushrooms, carrot, leeks, red pepper and gingerroot; bring to boil. Cover and lower heat to simmer for about 8 minutes or until vegetables are tender. Taste and add soya sauce if desired.

More great mushroom recipes are available online at

Serving Size: Makes 6 Servings

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