Fluffy Mushroom-Zucchini Soup



Perhaps nothing signals the last hurrah of autumn more than the remnants of a bumper crop of tomatoes and zucchini. Zucchini have a reputation for being one of those types of vegetables that, once they get going, it’s hard to stop them. With any luck you’ll be harvesting zucchini until the end of September. Zucchini itself is a great vegetable. As someone once said, “They are a vegetable that doesn’t get in the way.” (Serves 2-3)


2 cups water
½ medium zucchini, sliced into thin half moons
1 3.5 oz. package shimeji mushrooms
2 tablespoons chicken bouillon
1 large egg


Medium saucepan

Instructions: :

1.       Bring 2 cups water to a boil. Add the zucchini. A minute later, add the mushrooms and chicken bouillon. Bring the mixture to a boil, and boil for 1 to 2 minutes.

2.       Turn off the heat. In a small cup, whisk the egg, and slowly pour into the hot broth without stirring. Let the egg set for a few seconds before stirring the broth. Serve and enjoy.


Field and Forest

Field and Forest

This exciting meal lunch highlights the best of what the fields and forests have to offer when overflowing with autumnal bounty. From the ripe vegetable patches come pumpkin, sweet potato and carrot; from the orchards, apples; from the forests, mushrooms, burdock root, chestnuts and pig! This scrumptious meal embodies the rich, sweet and savory, and satisfying flavors found in the golden days of the season. 

Sweet Potato and Chestnut Rice
Burdock Root Salad
Pork and Apples
Pumpkin Miso Soup