Clear Mushroom Soup
Mushroom Soup is rustic, hearty and packed with flavour. It is easy to make with ingredients you will already have in your kitchen.
Ingredients
- 1 tablespoon vegetable oil
- 150 g beef
- 2 tablespoons chopped onions
- ½ teaspoon minced garlic
- 1 cup mixed vegetables (carrot, green beans, green pepper, cabbage, celery)
- 1 teaspoon tomato paste
- mushroom mix (see notes below)
- 1 tablespoon soy sauce
- 1 scotch bonnet
- 1 seasoning cube
- parsley (spring onions or basil for garnish)
- 1 teaspoon cornstarch
Instructions
- Thinly slice beef, wash and chop your vegetables and scotch bonnet.
- Rinse and chop mushrooms.
- Mix cornstarch with 2 teaspoons of water in a small bowl, set aside.
- Heat vegetable oil in a frying pan over medium-high heat. Add beef, stir-fry to brown.
- Add onions and fry until transparent, add garlic, fry until it is aromatic.
- Mix in tomato paste and fry for 1 minute.
- Pour in the chopped mushrooms, stir and fry until mushrooms are browned.
- Add vegetables and scotch bonnet, fry until slightly wilted.
- Pour in water and seasoning cube (or add a stock).
- Cover, reduce heat to low and cook for 20 minutes.
- Add soy sauce, stir and add the cornflour slurry a little at a time. Stir to check the thickness. It shouldn't be thick.
- Cook for 2 minutes, taste and correct seasoning. Take off the heat.
- Sprinkle coriander, spring onions, basil or ncha anwu (scent leaf) to serve.
- Enjoy with rice, noodles, bread, or drink as it is.
Notes
- I used a mixture of 6 buttons, 1 large portobello, 1 shitake and 1 oyster mushroom.
- To make it totally vegetarian, omit the beef.
- If using portobello mushrooms remember to scrape off the dark gills under the caps as the gills will give the soup a brownish muddy colour.
- Tear up the oyster mushroom into strips.
