Hot and sour medley of mushroom soup
Ingredients
- 30ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 2 sticks lemon grass, chopped
- 30ml (2 tbsp) galangal or ginger
- 2 garlic cloves, crushed
- 1 red chilli, seeded and chopped (optional)
- 500g assorted mushrooms (button, portobello, shiitake and porcini)
- 50g dried wild mushrooms, soaked in 250ml boiling water and liquid reserved
- 6 lime leaves
- 1L (4 cups) good quality chicken or vegetable stock
- juice and zest of 2 limes
- 5ml (1 tsp) fish sauce
- 45ml (3 tbsp) very dry sherry (do not use full- or medium-cream sherry)
- fresh coriander, chopped, to serve
Instructions
1
Heat the oil in a large stock pot. Add the onion and lemon grass and sauté until the onion is translucent.
2
Add the galangal, garlic, chilli,mushrooms and lime leaves and cookfor a further 10 minutes.
3
Add the reserved wild mushroom liquid, the stock, lime juice and zestand fish sauce.
4
Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the dry sherry just before serving.
5
Serve over ramen or udon noodles and scatter with plenty of chopped, fresh coriander.
