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Dried Shiitake Mushroom Soup Recipe - 

 

INGREDIENTS

 

  •          25 g of dried shitake mushrooms
  •          6 tablespoons unsalted butter
  •          1 medium onion, diced
  •          3 cloves garlic, minced
  •          1 cup finely chopped ball peppers
  •          1 large carrot, peeled and diced
  •          ¼ cup finely chopped coriander/parsley
  •          1 tablespoon corn flour
  •          Salt to taste
  •          Freshly ground black pepper
  •          4 cups of water

 

 

PREPARATION

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

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