Mushroom Soup With Ginger

1. 1

   Chop half of the mushrooms.

2. 2

   Put stock in a saucepan, add the chopped mushrooms, bring to a boil, cover and simmer for 20 minutes.

3. 3

   Puree the mixture in a food processor or a blender, then force through a sieve back into the saucepan.

4. 4

   Melt butter in a heavy skillet.

5. 5

   Saute the mushroom caps along with the scallions, garlic and fresh ginger over high heat until lightly browned.

6. 6

   Stir in the ground ginger.

7. 7

   Add the contents of the skillet to the saucepan.

8. 8

   Add salt and pepper to taste.

9. 9

   Reheat and serve, garnished with coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.