ASIAN MUSHROOM SOUP
This is from a cookbook by Dave Lieberman. I haven't tried it yet but am posting it here for safekeeping.
Provided by Sandyg61
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
- Heat over medium heat and bring to a simmer.
- Add the remaining ingredients except the snow peas, scallions and sesame oil.
- Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
- Add the scallions to the pot, remove from heat and ladle into serving bowls.
- Drizzle a bit of sesame oil over the top of each serving.
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Joy Baker
[email protected]This soup is a great way to use up leftover rice. I just add a cup of cooked rice to the soup and it's a great way to make a quick and easy meal.
Khurshid Refrigeration and Solar system
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The flavors are really well-balanced and the soup is really creamy.
Rocky Ross
[email protected]This soup is so delicious and easy to make. I love that I can use any type of mushrooms I have on hand.
Harrison Chris
[email protected]I've made this soup several times and it's always a hit with my family. It's a great way to get them to eat their vegetables.
Khan Omir
[email protected]This soup is a great way to warm up on a cold day. It's also really healthy and filling.
Papa Adeleke
[email protected]I love the combination of flavors in this soup. The mushrooms, ginger, and lemongrass all work together perfectly to create a really unique and flavorful dish.
Zaw Min
[email protected]This soup is so easy to make and it's so delicious. I've made it several times and it's always a hit with my family and friends.
Hannah Nene
[email protected]I made this soup in my slow cooker and it turned out perfectly. I just threw all the ingredients in the slow cooker in the morning and by dinner it was ready to eat.
Hafeez Jessani
[email protected]I'm a vegetarian and I love this soup. It's a great source of protein and it's really filling.
rabiul hasnayn
[email protected]This soup is a great way to use up leftover mushrooms. I had some shiitake mushrooms that were about to go bad, so I threw them in the soup and they turned out great.
Olawunmi Mariam
[email protected]I'm not usually a fan of mushroom soup, but this recipe changed my mind. It's so delicious and I can't wait to make it again.
Jamie Noel
[email protected]I made this soup for a party and it was a huge success! Everyone loved it and asked for the recipe.
Savannah Kingery
[email protected]I followed the recipe exactly and it turned out perfectly! I served it with a side of rice and it was a hit with my family.
cetingezer
[email protected]This is the best mushroom soup I've ever had! The broth is so rich and flavorful, and the mushrooms are perfectly cooked.
Huzaifa Ali Malik
[email protected]I love this soup! It's so flavorful and easy to make. I always have the ingredients on hand, so it's a go-to meal for me when I'm short on time.
Mary D.Richard
[email protected]This Asian Mushroom Soup is a fantastic blend of flavors and textures. The mushrooms add a rich umami flavor, while the ginger and lemongrass give it a bright, citrusy note. I added some extra vegetables, such as carrots and celery, to make it even m