Directions: |
Directions:Cut the onion and potatoes into small cubes. The mushrooms and celery should be cut into much larger pieces than the onions and potatoes.
In a medium frying pan place enough olive oil to lightly coat the entire pan. Heat to medium high and add a fistful of the diced onions. When the onions are close to being brazed add a teaspoon of crushed garlic. Stir until garlic begins to turn brown. Then add the mushrooms. Stir fry for approximately 3-4 minutes. Add just enough water to cover the mushrooms, then let the mushrooms cook in the water. Not a rolling boil, but close to it.
When the water is almost evaporated, remove the mushrooms from the pan and set aside in a separate dish. Repeat this same process with the celery, and then repeat this process with the shrimp. Add the small amount of crushed chili at the same time you add the shrimp (after the garlic is browned)
Repeat the same process with the potatoes, but using twice as much onions and garlic. Cook the potatoes twice as long as any of the other ingredients, (10-12 minutes or so) adding water as necessary.
Into a large soup pot combine the evaporated milk, Coconut Milk, vegetable broth, chicken broth and spices. Cook on medium low. The best time to begin to warm the broth is when you start to cook the potatoes.
Add all cooked ingredients into the now warm soup broth. Let the soup cook on medium low for 10 minutes, being careful not to boil the soup. Then simmer the soup for 30 minutes or so.
Serves 1 person for a week, or 6 people for a day or so. Enjoy! |
This recipe for Daryl's Excellent Shrimp & Mushroom Soup is from