Recipe - Mushroom Ginger Soup

One half pound Fresh mushrooms, wiped
clean, cut or sliced up very thin
One half cup Minced onion
1 lg Carrot, grated
1 teaspoon Minced fresh ginger
2 cup Basic beef stock
One fourth teaspoon Ground nutmeg
1/8 teaspoon Freshly ground pepper
Salt to taste
2 tablespoon Minced fresh coriander
2 Green onions, white and
first 2 inches of green,
chopped

1. Put mushrooms, onion, carrot and ginger in 3quart microwavesafe
casserole. Cover with plastic wrap vented at one corner. Microwave on high
(100 percent power), stirring twice, until mushrooms are tender and have
released juices, 8 to 10 minutes.

2. Stir in beef stock. Cover with plastic wrap. Microwave on high until
simmering, 4 to 6 minutes. Stir in nutmeg, pepper and salt. Sprinkle with
cilantro and green onions. Serve.

NOTE: Soup also can be served cold. Refrigerate, covered, at least 3 hours
before serving.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini