About this recipe:A very mild fresh mushroom soup. It's a very improvisable recipe; most of the quantities can be changed according to taste.
1/2 stalk celery, chopped
1 small onion, chopped
1/2 carrot, chopped
1 small knob root ginger, grated
1 small clove garlic, minced
150g (5 oz) chopped fresh shiitake mushrooms
75g (3 oz) portabellini mushrooms, sliced
3 (500g) containers beef stock
handful minced fresh chives
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Add beef stock. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a sieve over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Serve the stock with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top.
i liked the idea but didn't have a strainer, so i grated all the vegetables and cut half of the mushrooms in large pieces and the remaining half in smaller pieces and just boiled them all together.. loved it!!! so easy, tasty and warming - 01 Jun 2012