Mushroom Pepper soup
Mushroom Pepper soup is an aromatic broth with spices and herbs that compliment the earthy mushroom flavour.
Ingredients
- Mushrooms
- 1 large potato
- 1 scotch bonnet (fresh pepper)
- ½ small onion (3 tablespoons finely diced)
- 1 seasoning cube
- ¼ teaspoon ground uziza powder (black peppercorns)
- ½ teaspoon ground ehuru
- few leaves nchu anwu
Instructions
- Peel and cut the potato into cubes.
- Finely chop scotch bonnet and onions.
- Grind uziza and roasted ehuru seeds.
- Wash and slice nchu anwu finely.
- Wash mushrooms and slice. Tear the oyster mushrooms into shreds with your hands.
- In a pot pour 2 cups of water, add potato, scotch bonnet, onions, seasoning cube, uziza and ehuru and place over medium-high heat.
- Cook the potato cubes for 5 minutes.
- Add mushrooms, cook for 5 minutes.
- Add ncha anwu and cook for another 5 minutes.
- Take off the heat.
- Your scrumptious Mushroom Pepper soup is ready.
Notes
- Instead of the different spices used here, you can simply use store-bought Pepper soup spice mix or any mixture of spices/spices you like.
- Mushroom should be washed only when you are about to use them if not, they will get slimy.
- Wash mushrooms before cutting them to limit the amount of water they will absorb.
- If the stems of your mushrooms are woody, remove them and use them in stock.
- If mushrooms are very dirty or have too many blotches (especially your button mushrooms, peel them).
- When using portobello mushrooms remember to scrape off the dark gills under the caps as they will give the Mushroom Pepper soup a brownish muddy colour.
You can replace the potatoes with yam, plantains, sweet potatoes etc.
