In 2010, most likely I will be very busy and posting very few recipes. I still have 10-20 veg*n dishes on my recipe to-do list which I guess when time permit then I will post and share with all. Really appreciate the lovely comments, the encouraging emails etc that I received regarding this blog. Here is an herbal soup recipe which I done last year to share.
Spot some fresh willow mushroom (tea tree mushroom) – 150g @ $$2.55, at the supermarket last year and could not resist buying this unique mushroom. And use it to whip up this quick and simple soup. The willow mushroom imparts a unique flavour to this soup. Add some dried mushroom if desired, it will gives this soup a much stronger flavour and darker shade. You can opt to boil this soup longer but remember to increase the amount of water when needed.
Preparation: 10 mins Cooking time: 20 mins
Ingredients (serves 2)
° 150g fresh willow mushroom, base trimmed
° 10g solomon’s seal/yu zhu
° 6 seedless red dates
° 1 slice ginger (optional)
° 3/4 tablespoon wolfberries, soaked
° 750ml water or vegetable stock
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° some fresh coriander leaves, for garnish
1. Place willow mushroom, solomon’s seal, red dates, ginger and water in a pot. Bring soup to a boil and simmer for 15 minutes.
2. Throw in the wolfberries and season to taste with salt, pepper and granulated mushroom bouillon.
3. Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.