Mushroom ginger soup
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking