Eastern Mushroom soup

I’m absolutely in love with soup! It’s one of my favorite meals! For me a soup ia perfect for lunch on working days.  I can easily heat the soup at work or I use my Aladdin container to keep it warm until lunchtime. 
Today I’ll share one of my favorite soups ; Eastern Mushroom soup!

  • 4 garlic  gloves (finely chopped)
  • About 4 cm of ginger (finely chopped) 
  • One or two stalks of lemon grass (use the upside of a chopping knife to bruise the stalks a bit)
  • 1 large onion (chopped) 
  • 1 large carrot (chopped into small bits or slices) 
  • 350 grams of mixed mushrooms (chopped)
  • 3 tbsp of soy sauce 
  • 1,5-2 liter of vegetable stock 
  • Spring onion (chopped) 
  • Coriander (to taste)

Heat a little oil in a large pot, and the garlic, ginger, onion and lemongrass.  Stir for 3 minutes. Add the carrot to the pot and after about 3 more minutes add the mushrooms and the soy sauce. Fry until the mushrooms and carrots are a bit tender, then add the vegetable stock and bring to the boil. 

Boil for about 10 minutes. Add the spring onion and the coriander when serving the soup. 

Optional; you can add an hard boiled egg to the soup.


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