1/2 lb (225 g) onions, sliced
1 - 2 teaspoons oil (optional)
1 lb (455g) mushrooms
2 pints (1.1 litres) water or kombu stock
1 bay leaf (optional)
1 - 2 teaspoons miso or tamari/shoyu soya sauce
Spring onions, chives or parsley
1 - 2 teaspoons oil (optional)
1 lb (455g) mushrooms
2 pints (1.1 litres) water or kombu stock
1 bay leaf (optional)
1 - 2 teaspoons miso or tamari/shoyu soya sauce
Spring onions, chives or parsley
method
1. Saute or simmer the onion and cook until golden but not brown.
2. Add the mushrooms and cook for a further 3 minutes, then add the water and bay leaf and simmer until mushrooms are tender.
3. Strain off the stock (keeping the vegetables to use in another dish ideal for bean loaves and stir-fries).
4. Season the soup to taste with miso and serve garnished with finely chopped spring onions, chives or parsley.
2. Add the mushrooms and cook for a further 3 minutes, then add the water and bay leaf and simmer until mushrooms are tender.
3. Strain off the stock (keeping the vegetables to use in another dish ideal for bean loaves and stir-fries).
4. Season the soup to taste with miso and serve garnished with finely chopped spring onions, chives or parsley.
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