MUSHROOM SOUP w/GINGER

By BobD

Ingredients

• 1 pound crimini mushrooms
• 10 cups beef or chicken stock
• 3 tablespoons butter
• 6 scallions, slivered
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground ginger
• Salt and freshly ground black pepper to taste
• 3 tablespoons chopped fresh coriander

Details

Servings 8
Adapted from events.nytimes.com

Preparation

Step 1

Chop half of the mushrooms.

Put stock in a saucepan, add the chopped mushrooms, bring to a boil, cover and simmer for 20 minutes. Puree the mixture in a food processor or a blender, then force through a sieve back into the saucepan.

Melt butter in a heavy skillet. Saute the mushroom caps along with the scallions, garlic and fresh ginger over high heat until lightly browned. Stir in the ground ginger. Add the contents of the skillet to the saucepan.

Add salt and pepper to taste. Reheat and serve, garnished with coriander.