Yield: 2 Servings
|½ pounds||Fresh mushrooms, wiped clean, sliced very thin|
|½ cup||Minced onion|
|1 large||Carrot, grated|
|1 teaspoon||Minced fresh ginger|
|2 cups||Basic beef stock|
|¼ teaspoon||Ground nutmeg|
|⅛ teaspoon||Freshly ground pepper|
|Salt to taste|
|2 tablespoons||Minced fresh coriander|
|2||Green onions, white and first 2 inches of green, chopped|
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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking