Hearty Mushroom Soup
|Dried black mushrooms||24 , soaked in hot water 25 minutes and drained|
|Ginger||2 1⁄2 Inch, peeled and cut into 6 slices|
|Root ginger||2 1⁄2 Inch, peeled and cut into 6 slices|
|Onions spring||2 , finely chopped|
|Chicken stock||1 1⁄2 Liter|
|Dry sherry/Rice wine||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon, garnish|
|Parsley||1 (For Garnishing)|
Trim the mushrooms and place in a small saucepan with half the ginger and half the spring onions.
Add 1/2 teaspoon salt and cover with cold water.
Bring slowly to the boil, then simmer for 3 minutes.
Pour stock into a medium saucepan, add mushrooms and remaining ingredients.
Bring slowly to the boil, cover, and simmer gently for 30-35 minutes.