Mushroom ginger soup

Yield: 2 Servings

Measure 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

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 or

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