White Mushroom Soup
In China, we like to use freshness to evaluate a soup. This simple mushroom soup recipe is an easy way to experience this concept. By this, we mean the flavor of the ingredients creating the flavor of the soup. In China, we use water instead of seasoned soup stock, and we let the ingredients create the flavor in the broth. When you cook a soup, if you can let the flavor of the ingredients blend into the soup, then the soup is already 70% successful, and people can taste the ingredients of the soup when they eat it. Do you want to know what this easy mushroom soup tastes like? If you are interested, you can make it with us.
Equipment
- 1 wok or skillet
Ingredients
- 10 white mushrooms
- 3 green onions
- salt (to taste)
- 1 tbsp oil (15 ml)
- 17 oz water (500 ml)
Instructions
- Remove the stems from the mushroom caps and discard.
- Wash the mushrooms thoroughly. Chop the green onions.
- Heat the pan. Then add the oil and place the mushrooms in the cool oil. Sauté the mushrooms over low heat until a yellow broth appears. Turn them to cook evenly. Do not sear or burn the mushrooms.
- Use the edge of your spatula to cut the mushrooms into 2 or 4 portions and add water.
- Cook on high heat for 3-5 minutes, then season to taste and add the green onions.
- Serve immediately.
Notes
- By sautéeing we can get the mushroom's to release their juices to flavor the soup, which is very delicious and has the aroma of mushrooms. This is the secret to making this soup so delicious.
- Be careful not to fry the mushrooms. Adding oil to the hot pan at the same time as adding the mushrooms avoids burning the mushrooms. If you heated the oil with the pan, the mushrooms might brown or burn immediately.
Nutrition
Calories: 90kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 20mgPotassium: 368mgFiber: 1gSugar: 2gVitamin A: 179IUVitamin C: 5mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!