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
www.backyardpatch.com
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
1 comment:
Sounds yummy!
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