Maggie May Schill
I've been making this soup for almost ten years now. Was one of the first things I ever came up with when I first started to learn to cook for myself. It has gone through a few changes, but until other things I used to cook, it has survived the test of time.
4 cvegetable broth
2 Tbspsesame oil
1 crice wine, dry
8 ozpackage of baby portabello mushrooms, cleaned, stems removed and sliced thinly
5 cfresh baby spinach leaves, washed.
2 smallshallots, minced
5 clovegarlic, minced
2 tspred pepper flakes
4 smallgreen onions, sliced thinly
2 Tbspsoy sauce
·salt and pepper to taste
How to Make Baby Soup
- Over medium heat in a large dutch oven or soup pot, bring sesame oil up to cooking temperature.
- Saute garlic and shallots in oil until they start to sweat.
- Lower heat to medium/low, and add mushrooms. Saute for about 3-5 minutes. Tossing from time to time to prevent the mushrooms from burning.
- Bring heat back up to medium and deglaze pan with rice wine. Cook wine down for about 2 minutes.
- Pour broth over mushrooms in pot. Add red pepper flakes, soy sauce, salt and pepper.
Cover pot and bring pot to a low simmer. About 3-4 more minutes.
- Uncover pot and add spinach and green onion to the pot. Remove the pot from heat and give the pot a stir to mix in spinach and green onion.