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Saturday, 19 June 2010 16:24

Red Dulse soup

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  • 8 cups vegetable , mushroom or chicken stock
  • 2 cloves garlic minced
  • 1 onion chopped
  • olive oil
  • 1 cup dried shiitake mushrooms soaked in hot water
  • 2 cups dried red dulse, soaked in water and rinsed and drained
  • salt and pepper to taste
  • dried dulse, crushed as a sprinkle topping for the soup ( optional )

Dulse: Soak in water for about 5 minutes and rinse. Drain well and cut in half if strands are to long. Any saltiness will disappear and the dulse will get very soft with the soaking.
Meanwhile in a soup pot, in some olive oil, sauté the onions till soft and then add the garlic and cook and stir to release flavors. Add the stock, mushrooms which have been drained and sliced or chopped and bring to a boil, and simmer covered 20 minutes. Add the dulse and simmer a few more minutes.
The soup will turn dark from the dulse; but the flavors are good together.
Serve in soup bowls and garnish with crushed dried dulse if desired.

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