Mushroom Lemongrass Soup

Ingredients

• 2 cups finely sliced button mushrooms
• 3 X 1-inch stalks lemongrass + for serving
• ½ tsp oil
• 1 tbsp finely chopped garlic
• 1 medium onion, finely chopped
• 4 cups vegetable stock
• Salt to taste
• Crushed black peppercorns to taste
• ½ tsp Keya Mixed Herbs

Method

1. Heat oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté for 1 minute.
2. Add mushrooms, mix and cook for 2 minutes.
3. Discard the outer layer of lemongrass stalks and finely chop. Put the chopped lemongrass on a piece of muslin cloth and tie into a bundle.
4. Add vegetable stock to the pan and stir to mix. Add salt, crushed peppercorns and Keya Mixed Herbs and stir to mix. Add lemongrass bundle, cover and simmer for 5-6 minutes.
5. Discard the lemongrass bundle and pour the soup into teapots. Serve hot with a lemongrass stick as a stirrer.

Nutrition Info