Mushroom Ginger Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh mushrooms, wiped clean, sliced very thin
1/2 cup: Minced onion,
1 large: Carrot, grated
1 tsp: Minced fresh ginger,
2 cup: Basic beef stock,
1/4 tsp: Ground nutmeg,
1/8 tsp: Freshly ground pepper,
Salt to taste,
2 tbsp: Minced fresh coriander,
2: Green onions, white and first 2 inches of green, chopped
Directions:
1. Put mushrooms, onion, carrot and ginger in 3-quart microwave-safe
casserole. Cover with plastic wrap vented at one corner. Microwave on
high (100 percent power), stirring twice, until mushrooms are tender
and have released juices, 8 to 10 minutes.
2. Stir in beef stock. Cover with plastic wrap. Microwave on high
until simmering, 4 to 6 minutes. Stir in nutmeg, pepper and salt.
Sprinkle with cilantro and green onions. Serve.
NOTE: Soup also can be served cold. Refrigerate, covered, at least 3
hours before serving.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
casserole. Cover with plastic wrap vented at one corner. Microwave on
high (100 percent power), stirring twice, until mushrooms are tender
and have released juices, 8 to 10 minutes.
2. Stir in beef stock. Cover with plastic wrap. Microwave on high
until simmering, 4 to 6 minutes. Stir in nutmeg, pepper and salt.
Sprinkle with cilantro and green onions. Serve.
NOTE: Soup also can be served cold. Refrigerate, covered, at least 3
hours before serving.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
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