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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Clear Mushroon and Vegetable Soup Recipe

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This recipe for Clear Mushroon and Vegetable Soup is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups mushrooms of any kind
1 small carrot
1/2 cup diced string beans
5 cloves of garlic
5 shallots
1 lemon
5 kaffir lime leaves
1 spring onion
1 hot chili
1 liter chicken stock
salt and pepper to taste
Directions:
Directions:
Separate stalks from mushrooms and peel the mushroom heads. Slice mushrooms, garlic, spring onion, and shallots. Cube the carrot into centimeter pieces. Slice the chili and remove its seeds. Cut the lemon into slices.
Saute garlic, shallots, and spring onion until light brown. Add mushrooms and chili and continue to saute.
Pour in the chicken stock and squeeze the lemon slices over the stock. Break the kaffir lime leaves and add to the stock.
Bring the stock to a boil, then add carrot, green beans, and salt and pepper to taste
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Recipe from the Paon Bali Cooking Class in Bali, Indonesia.

 

 

 

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