This Winter all you cooks out there should consider a better version of the chicken noodle soup for your and your family. This is easy to make (more so if you have a pressure cooker) and delicious. All ingredients are assumed to be organic and fresh (except the mushrooms which are more potent if dried and then reconsituted in some warm water).
Serves 6
2 Tablespoons butter
2 thinly sliced brown onions, skins removed
All cloves from one garlic bulb with skins removed
2 carrots diced
2 Tablespoons chopped fresh ginger
1/2 cup thinly sliced or chopped reconstituted dried shitake mushrooms
2 Tablespoons finely chopped rosemary
6 cups beef, chicken or vegetable broth
Instructions:
Melt butter in a heavy bottom stock pot, add onions and garlic to saute on medium high heat. Add carrots when onions are soft, continue to saute until slightly carmelized. Add mushrooms, broth, rosemary and ginger. Bring to a boil then reduce heat to a simmer. Let simmer for 30 minutes until all vegetables are soft. Salt and pepper to taste. Great for loosening up a tight chest, soothing cough and an all over feel-good tasty soup. Give it a try.
To reconstitute the dried mushrooms add warm water to the mushrooms enough to cover, soak for 10 minutes, squeeze dry and slice. You may add the mushroom water to the stock/broth for added flavor and benefits.
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