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Mushroom Ginger Soup
1 T. olive oil
1 shallot, thinly sliced
2 T. ginger, minced
1 c. white mushrooms, thinly sliced
1/2 c. dried shiitake mushrooms, reconstituted in hot water
5 c. vegetable broth
2 t. tamari
1 t. chili garlic sauce
green onions for garnish
Heat oil over medium-high heat. Saute the shallots for about 5 minutes, add the ginger and continue to saute for another minute. In go the mushrooms, and saute to desired softness... about 5 minutes. Add the broth, tamari and chili garlic sauce. Bring to a simmer for about 10 minutes.
Serve up and top with green onions.
Do you make your own broth or have a favorite store bought brand?? Nice pattern on that napkin.
ReplyDeleteI am a big fan of "Better Than Boullion." A little on the salty side, but you really don't need as much as they say. I generally use a teaspoon for 3 cups of stock.
ReplyDeleteI have never made my own broth. Do you make your own? I'd like to try making it myself, if you have a particular recipe you like. Or is it just a matter of throwing whatever veggies you have into a pot and simmering them for forever?
Never made my own either, although I'm sure it's pretty much as you describe. The butternut squash soup you made looks great. I'm going to put that on my list of things to make. Thanks.
ReplyDelete