Monday, July 29, 2013
Shiitake ginger chicken soup
Shiitake Ginger Chicken Soup
1 small onion
thumb sized piece of ginger, minced
3 cloves garlic, minced
1 cup shiitake mushrooms
3 carrots, cut
2 chicken breasts, cut (or you can shred them after cooking)
6 cups vegetable stock
1 tablespoon fresh thyme
(opt) 2 teaspoons of dried hyssop
2-3 tablespoons of oil
(opt) 1/4 cup long grained rice
Sea salt and pepper to taste.
Saute the onion, garlic and ginger in oil. When onion becomes translucent, add carrots. Continue to saute until carrots begin to get soft, then add mushrooms.
While vegetables are cooking, fill a pot with vegetable stock, rice and chicken. Bring to a boil, then let simmer.
When mushrooms are soft, transfer all vegetables to the pot. Let them simmer together for quite a while or at least until chicken and rice are cooked. Add herbs and seasonings.
I've decided to start posting my personal recipes. Part of this is for selfish reasons and that is because I always forget how to do it a second time unless it is written down.