Makes 4 to 5 servings or 4½ to 5 cups
We begin this spring meal with a light, yet full-flavored soup. The mushrooms, along with the kombu and soy sauce or tamari, serve to create an intriguing and enlivening broth, a mineral-rich plant-based alternative to consommés based on meat or chicken. Wild mushrooms such as chanterelles and oyster mushrooms have their seasons. Cultivated exotic and medicinal mushrooms, such as shiitake and maitake, are also superlative in this soup.

1½ cups mushrooms (shiitake, oyster, maiitake mushrooms, chanterelle), 6 to 8 shiitake mushrooms, 3 ounces, stemmed and thinly sliced
1 quart water
3-inch piece kombu sea vegetable
2 tablespoons natural soy sauce or tamari (wheat-free soy sauce), or to taste; Ohsawa Organic best brand
Large handful wild spring greens—mustard greens, nettles—cooked in boiling water to cover for 5 minutes, drained

To prepare consommé, place mushrooms, water and kombu in a 2-quart saucepan and bring to boil. Turn heat low and cook for 5 minutes. Add soy sauce or tamari to taste. Gently simmer for a couple of minutes more. Remove kombu. Stir in cooked wild greens and heat to serve.