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 |
\N \N | Salt to taste |
2 tablespoons | Minced fresh coriander |
2 \N | 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