Silverbeet and Mushroom Soup
Prep time
Cook time
Total time
Serves: 2-3
  • 2-3 bunches silverbeet, chopped
  • 2 cups chopped mixed dried wild mushrooms
  • 4 cups chicken or vegetable stock
  • 4 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 bunch spring onions, chopped, white and green part separated
  • sea salt
  • freshly ground black pepper
  • oil
  1. Rehydrate mushrooms in 3 cups of boiling water covered in a small bowl, set aside
  2. In a soup pot, add oil and sauté garlic and onions.
  3. Drain and press mushrooms to remove excess liquid, reserve the water used in rehydrating the mushrooms. Add mushrooms into the soup pot then stir fry gently in medium heat for 3 minutes.
  4. Pour mushroom liquid and stock into the soup pot then bring to boil and simmer for 8-10 minutes.
  5. Add silverbeet and white parts of spring onions, bring to a boil then simmer for 2 more minutes.
  6. Season with sea salt and freshly ground black pepper. Top with the green parts of the spring onions then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at