Mushroom Soup

Name: Mushroom Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g pea; 2 pcs Mushroom; 30g Black Fungus; 10 pcs quail eggs; 15g carrot; 100g Enoki mushroom; 300g White radish; 1 tsp salt; piece Thick soup treasure

by Lao Fang Xiaoyu

4.6 (1)

Favorite

7

Difficulty

Normal

Time

30m

Serving

2

I often like to use a variety of mushrooms to stew soup together. For office workers, you don’t need to spend a lot of time picking and washing vegetables, and then put some radishes and seasonal vegetables to stew together. It is simple, quick and delicious~~~

Ingredients

Mushroom Soup

1. Prepare all ingredients

2. The quail eggs are cooked and peeled for later use

3. Wash and slice mushrooms, white radishes and carrots

4. Put a piece of thick soup in the pot

5. Put in the white radish strips and add some water

6. Cover and boil on high heat and turn to low heat

7. Stew until the radish sticks change color and become soft, add peas, quail eggs and enoki mushrooms and cover the heat

8. Cook for 3~4 minutes, then add mushrooms and black fungus and cover high heat

9. After the carrot is boiled, add 1 teaspoon of salt and turn off the heat

Tips:
1. Black fungus needs to be soaked and washed in advance
2. Soup Po is a compound soup, there is no need to put other seasonings except a little salt
3. According to the ingredients and their aesthetic characteristics, it is best to put them one after the other. It is not appropriate to put them all at once.
4. If you don’t have a soup treasure at home, you can use fresh bone broth as a base soup.