Saturday, January 14, 2012

Mushroom Ginger Soup from Jan/Feb '12 TEH

From the current issue of The Essential Herbal Magazine...
Marcy put together an article on delicious, nutritious soups to take us through the winter. Mushroom Ginger was one of the trio of great recipes.

Mushroom Ginger Soup
Marcy Lautanen-Raleigh

Ginger is a great anti-inflammatory and a good decongestant, and mushrooms can boost your immune response. Now doesn’t that make this a perfect soup to enjoy in the winter.

2 1/2 cups shiitake, white button, maitake, cremini, or oyster mushrooms cut in ¼ inch slices
½ to 1 inch cube fresh ginger (add a bit more if you really love ginger)
4 cups cold water
2 tablespoon white or red miso paste
2 teaspoon rice vinegar (I used a rice vinegar infused with thyme)
2 tablespoon finely chopped scallion or leek

Put mushrooms, ginger, and water in a pot with a lid and bring to a boil, then immediately turn down heat and simmer for 30 minutes.

Remove from heat and take out ginger. Put ¼ cup of broth in a bowl and stir in miso paste and vinegar. Top with leeks or scallions.
Stir this mixture back into the pot. Serve topped with scallions. Makes 2 servings

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