Clear Mushroom Soup

Sometime back, I posted a few pics of my Balinese Cooking Workshop… Now my funda is to share all what I learn! And I promised a few of my friends that I’ll bring out all those dishes on my space… So it’s a start today!!!

Since we stepped into a Balinese kitchen that day, we started off with a soup… Well, there were just 2-3 people (including me) who were vegetarian, so they preferred using vegetable stock for us and chicken stock for rest of all the cooks!!! We sauteed, stir-fried veggies, added spices n condiments, their kitchen helpers added stock in it and left it to simmer for sometime and grabbed our chairs to enjoy this hot soupy bowl :) Lovely one it was and so this came to my mind first when I wanted to try something Balinese…

You must try it out sometime, it’s truly a keeper recipe…

INGREDIENTS:

10-12 Button Mushrooms, sliced
1 Small Carrot
1/2 cup Green Beans, diced
4 cloves Garlic
2-3 Shallots, sliced
2 tbsp Lemon Juice
2 Kaffir Lime Leaves
1 Spring Onion, chopped
1 Hot Red Chilly
3-4 cups Vegetable Stock
1/2 tsp Black Pepper Powder
Salt, to taste
2 tsp Cooking Oil

STEPS TO FOLLOW:

1. Slice mushrooms, garlic, spring onion and shallots. Cube cut carrot and slice red chilly too.
2. Heat oil in a deep pan and add garlic, shallots and spring onion to saute until golden brown.
3. Add mushrooms, chilly and cook for 2-3 mins.
4. Pour vegetable stock and add lemon juice in it. Break bay leaves and add in the same pan.
5. Bring it to boil and then add carrot, green beans, salt and pepper to taste.
6. Let it simmer for about 5-6 mins and serve hot!

SJ’s NOTE:

• Garnish with fried onions on top!
• You can also use bay leaves instead of kaffir lime leaves here.

Linking it to the on-going event ‘Soups with SS’ hosted by Shruti J (that’s me) and Sonal  :)