1 pound crimini mushrooms
7 ounces shiitake mushrooms
1 tablespoon olive oil
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 14.5 ounce can vegetable or chicken broth
1 1/2 cups water
1/3 cup tomato sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups watercress
3 1/2 ounces enoki mushrooms, trimmed
Trim and slice crimini mushrooms. Remove and discard stems from shiitake mushrooms and slice caps. In large saucepan, over medium high heat, heat oil until hot. Add crimini and shiitake mushrooms, onion and garlic. Cook and stir until tender, about 5 minutes. Add broth, tomato sauce, water, salt and pepper. Bring to boil. Remove 1 cup soup mixture. Place in blender or food processor and whirl until smooth. Stir back into remaining soup in saucepan. Simmer until hot, about 5 minutes. Garnish with watercress and enoki mushrooms.
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