| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 2 | Servings | ||
INGREDIENTS
| 1/2 | lb | Fresh mushrooms, wiped clean, sliced very thin |
| 1/2 | c | Minced onion |
| 1 | lg | Carrot, grated |
| 1 | ts | Minced fresh ginger |
| 2 | c | Basic beef stock |
| 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Freshly ground pepper |
| Salt to taste | ||
| 2 | tb | Minced fresh coriander |
| 2 | Green onions, white and first 2 inches of green, chopped |
INSTRUCTIONS
1. Put mushrooms, onion, carrot and ginger in 3-quart microwave-safe casserole. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power), stirring twice, until mushrooms are tender and have released juices, 8 to 10 minutes. 2. Stir in beef stock. Cover with plastic wrap. Microwave on high until simmering, 4 to 6 minutes. Stir in nutmeg, pepper and salt. Sprinkle with cilantro and green onions. Serve. NOTE: Soup also can be served cold. Refrigerate, covered, at least 3 hours before serving. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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