Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Coarsely chop the mushrooms and set aside.
Melt the butter in a large, heavy stockpot over medium/high heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh ball peppers, carrot, and half of the coriander leaves, and sauté until it begins to soften, for about 10 minutes.
Mix the one tablespoon corn flour with cold water until no lumps are seen. Then add it into the pot and add 4 cups of water. Stir gently and then add the chopped dried mushroom with salt, and pepper to taste.
Bring the mixture to a boil, stirring frequently. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining coriander leaves before serving.
Intense! Use like pepper for a tasty change of pace. Also known as Schezwan Pepper, Chinese pepper, flower pepper, and sansho pepper. Dried berries of the prickly ash tree with a peppery taste, citrus aroma, and lingering fizzy sensation on the tongue. Made in Assam
Experience unique tingling, numbing pins and needles sensation and keep your guests guessing about your secret ingredient with this unique spice. Also known as Schezwan Pepper, Chinese pepper, flower pepper, and Sansho pepper. Dried berries of the prickly ash tree with a peppery taste, citrus aroma, and lingering fizzy sensation on the tongue. Made in Assam