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Parve
Easy
1 Hour, 30 Minutes
Diets 
I always, always love a mushroom, but especially in soup. If your grocer doesn’t sell fun mushroom varieties, this works great with just button mushrooms, but generally, the more the merrier.
1/4 cup oil, such as Gefen Canola Oil
4 shallots, diced
4 cloves garlic
32 ounces (910 grams) cremini or button mushrooms, washed and sliced
8 ounces additional mushrooms, such as shiitake, portobello, or beechwood, checked and sliced
2 tablespoons salt (less if using broth), divided
1/2 teaspoon black pepper, divided
10 cups water or chicken broth, such as Manischewitz
1 tablespoon onion soup mix (omit if using broth)
1/2 cup oats
2 tablespoons soy sauce
1 sleeve Manischewitz Matzo Ball Mix, prepared according to package directions, with 1/2 teaspoon dried thyme and 1/2 teaspoon dried parsley added to the mix before refrigerating
Heat oil in a large pot over medium heat. Sauté shallots until translucent, then add garlic and mushrooms. Sauté for 30 minutes, until cooked down and no liquid remains, stirring every few minutes to ensure even cooking. Season with half the salt and pepper, then remove one cup of sautéed mushroom mix for garnish.
Add water, oats, soy sauce, soup mix, if using, and remaining salt and pepper. Bring to a boil, then reduce to simmer for 40 minutes. Using an immersion blender, blend until smooth (and then blend for another two to three minutes, to get it even smoother).
Serve with herby matzah balls and reserved mushrooms.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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