Baby Vegetable Mushroom Soup

Name: Baby Vegetable Mushroom Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Crab Mushroom; 150g White jade mushroom; 100g Enoki mushroom; 3s Shiitake Mushrooms; 1 Baby dishes; 2s parsley; Some salt; 1 tsp Chicken Essence

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Winter is really a good season for soup.
A bowl of hot soup, sweating, very comfortable.
Today, let’s have a bowl of hot and delicious baby vegetable mushroom soup. It is delicious and delicious. It looks cute and tastes really delicious.

Ingredients

Baby Vegetable Mushroom Soup

1. The ingredients are ready, I used enoki mushroom, crab-flavored mushroom, white jade mushroom and shiitake mushroom, 1 baby cabbage, 2 coriander

2. Wash baby cabbage and coriander, separate each leaf of baby cabbage, and clean the mushrooms

3. I used a clay pot, put 2 tablespoons of oil, and put the processed mushrooms in the country for frying

4. Fried until the mushrooms are soft

5. Add water, the amount of water can be more or less, of course, it’s better to boil a little bit more for the soup

6. Add salt and pepper, cover, simmer for 20 minutes

7. Add baby cabbage to a boil, simmer for 5 minutes after boiling

8. Finally, add coriander and chopped green onion, and season with chicken essence.

Tips:
The type and amount of mushrooms can be freely chosen.
Mushroom soup does not need to add too much seasoning, the taste of the seasoning is placed to cover up the umami taste of mushrooms.
When cleaning mushrooms, it is best to soak them in salted, light brine for 10 minutes.