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Mixed Mushroom Soup with Bok Choy
Posted By Nava On June 29, 2010 @ 5:53 pm In Leafy Spring Greens,Light and Lively Spring Soups,Mushrooms | No Comments
An aromatic brothy soup, this soup can be enjoyed any time of the year. This is an excellent way to whet the appetite for a vegetable stir-fry. Use the broth portion of this recipe as the basis for other Asian-style soups.
Serves: 4 to 6
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add 6 cups water, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes. Remove from the heat and let stand another 15 minutes. Strain through a fine sieve. Reserve the mushrooms, trimming and discarding their tough stems; thinly slice the caps.
Return the broth and sliced shiitakes to the soup pot and bring to a simmer. Add the fresh mushrooms and simmer gently for 10 to 15 minutes, covered, or until they are cooked but still pleasantly chewy.
Add the remaining ingredients and simmer for another 5 to 8 minutes, or just until the bok choy is tender-crisp. Serve at once.
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 mushroom recipes: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/mushrooms/
 light and lively spring soups.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/spring-soups/
 Leafy Spring Greens.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/leafy-spring-greens/
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