Mushroom Broth Soup - Thermomix Recipes from Steph

Mushroom Broth Soup

From the UK Thermomix Recipe List

This lovely clear soup is full of immune system boosting ingredients, and it is delicious. This recipe was developed for the Penny Brohn Cancer Care (formerly Bristol Cancer Help Centre) by Jane Sen and I have adapted it for Thermomix with her permission. Jane says that even if you are very ill, this soup is easy to eat and is very good for you. If you are well, it helps keep you that way! Makes 1.5 litres.

Ingredients

10 fresh shitake mushrooms, sliced or 20 to 25 g dried

10 cm fresh ginger root, sliced into 2 mm “coins” along the lines on the skin

4 fat cloves of garlic, peeled

1500 g water, preferably filtered

6 tsp miso paste

6 spring onions, thinly sliced

Method

1. If using dried mushrooms, place a jug on the TM lid and weigh in the mushrooms. Add 500 g hot water and leave to soak for 20 minutes. Strain through a fine sieve, saving the soaking water to use in Step 3. Discard any grit in the sieve. Slice the mushrooms and set aside.

2. Mince the garlic and ginger by dropping them onto the running blades of the TM at Speed 9. Check that all the garlic and ginger is minced – loosen from the sides and turn to Speed 9 again if necessary.

3. Scrape down the lid and sides of the TM bowl with the spatula. Add the miso paste. If using dried mushrooms, press the scales button to zero and add the soaking water to the TM bowl, then top up with water to 1.500 on the weighing scale display. If using fresh mushrooms, just add water. Simmer 30 minutes/90°C/Speed 1 Reverse Blade Direction.

4. Add mushrooms and spring onions. Stir 30 seconds/Speed 3. Serve immediately.

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