| 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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