Asian Mushrooms And Leek Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 ounce: Dried porcini,
6 cup: Vegetable stock,
Or shiitake mushrooms,
1/2 cup: Unsweetened coconut milk,
3 tbsp: Vegetable oil,
1 tsp: Cornstarch,
2 medium: Shallots, minced
Coarse salt,
1 large: Leek,
Fresh ground pepper,
White and tender green,
1/2 lbs: Wild mushrooms,
Halved lengthwise,
Pref chanterelles,
Thinly sliced crosswise,
Thinly sliced,
4 ounce: White mushrooms,
1 tbsp: Lemongrass, minced
Stems discarded,
Tender white bulb only,
Caps thinly sliced,
1 tbsp: Lemon juice,
1 tbsp: Ginger, minced
1 tbsp: Chives, coarsely chopped
1/2 tsp: Madras curry powder,
Directions:
1. In a small bowl, cover the dried mushrooms with hot water and let
soak until softened, about 30 min. Drain and rinse off any grit.
Discard the stems and thinly slice the mushrooms if necessary.
2. Heat 1 tbs vegetable oil in a large saucepan. Add the shallots and
cook over high heat, stirring, until lightly browned, about 2 min.
Add the leek, white and dried mushrooms, ginger and curry powder and
cook over moderate heat, stirring, for 3 min. Pour in the vegetable
stock and coconut milk and bring to a boil.
3. In a bowl, blend the cornstarch with 1 tbs water until smooth.
Stir the paste into the soup and bring to a boil over moderately high
heat. Reduce the heat to low and simmer for 30 min. Season with salt
and pepper.
Can be prepared to this point and refrigerated for 2 days. Rewarm
before proceeding.
4. Heat the remaining 2 tbs vegetable oil in a medium skillet. Add
the wild mushrooms and saute over high heat until softened, about 2
min. Season with salt and pepper.
5. Divide the sauteed mushrooms among 4-6 bowls. Stir the lemongrass
and lemon juice into the soup. Ladle the soup into the bowls and
garnish with the chopped chives.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95
Source from luhu.jp
soak until softened, about 30 min. Drain and rinse off any grit.
Discard the stems and thinly slice the mushrooms if necessary.
2. Heat 1 tbs vegetable oil in a large saucepan. Add the shallots and
cook over high heat, stirring, until lightly browned, about 2 min.
Add the leek, white and dried mushrooms, ginger and curry powder and
cook over moderate heat, stirring, for 3 min. Pour in the vegetable
stock and coconut milk and bring to a boil.
3. In a bowl, blend the cornstarch with 1 tbs water until smooth.
Stir the paste into the soup and bring to a boil over moderately high
heat. Reduce the heat to low and simmer for 30 min. Season with salt
and pepper.
Can be prepared to this point and refrigerated for 2 days. Rewarm
before proceeding.
4. Heat the remaining 2 tbs vegetable oil in a medium skillet. Add
the wild mushrooms and saute over high heat until softened, about 2
min. Season with salt and pepper.
5. Divide the sauteed mushrooms among 4-6 bowls. Stir the lemongrass
and lemon juice into the soup. Ladle the soup into the bowls and
garnish with the chopped chives.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95
Source from luhu.jp
Tags
Soup/stew