New Update
| Main ingredients | Shiitake mushrooms, Button mushrooms, Carrot, Onion, Celery, Black peppercorns, Bay leaf, Olive oil, Garlic, Spring onions with greens |
| Cuisine | Fusion |
| Course | Soup |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 dried shitake mushrooms
- 8-10 button mushrooms, sliced
- 1 medium carrot, peeled and cut into ½ cm pieces
- ½ medium onion, quartered
- 1 inch celery, cut into ½ cm pieces
- 10-12 black peppercorns
- 1 bay leaf
- 2 teaspoons olive oil
- 1 tablespoon chopped garlic
- 2-3 spring onion bulbs, chopped
- Salt to taste
- Crushed black peppercorns to taste + for garnish
- 2-3 tablespoons chopped spring onion greens + for garnish
Method
- Heat a deep non-stick pan, add shitake mushrooms, carrot, onion, celery, 2 cups water, 3-4 button mushrooms, black peppercorns and bay leaf, and let the mixture to come to a boil. Reduce heat and cook for 15 minutes.
- Strain the mixture through a fine strainer. Chop the shitake mushrooms.
- Heat olive oil in a non-stick wok, add garlic, mix and sauté till golden brown.
- Add spring onion bulbs, mix and sauté for 1 minute. Add chopped shitake mushrooms, remaining button mushrooms, salt, black peppercorns and sauté for 1 minute.
- Add the prepared stock. Adjust seasonings and mix well.
- Once the mixture comes to a boil, add spring onion greens and mix well.
- Transfer into a serving bowl, garnish with spring onion greens and crushed black peppercorns and serve hot.
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