Fall Foliage Lemongrass Soup

Tags

Food, Recipes, Soup, Soups, Vegan, Vegetarian

2 Tbsp Peanut Oil
1 Large Onion, thinly sliced
3 Tbsp Lemongrass, minced
3 Cloves Garlic, minced
1 Tbsp Fresh Ginger, minced
1lb Rutabaga, peeled and cut into 1/2″ pieces
3 Tbsp Low-sodium Soy Sauce
3 Cups Brussels Sprouts, quartered
1 Large Red Bell Pepper, cut into 1″ strips
1 Cup Cilantro Leaves, chopped
2 Tbsp Lime Juice

1: Heat 1 Tbsp of the oil in a large pot over medium-high heat. Add the onion and sauté until browned and softened.

2: Stir in the lemongrass, garlic and ginger, then sauté for 2 minutes.

Lemongrass and Ginger Chicken Soup.

Tags

Chicken, Ginger, Lemongrass, Mushroom, Recipes, Soups, Spicy

6 Cups Chicken stock.
2 Cups Vegetable stock.
3 Tblsp Lemongrass – minced.
6 Chunks of ginger (Approximately ½” in size).
2 Serrano chilies – minced.
2 tablespoons fish sauce.
8oz Mixed mushrooms – chopped.
Zest and juice of 1 lime.
1Lb Chicken – cut into 1″ chunks.
1 6oz Pack of Rice noodles.
Cilantro for garnish.

1. Heat the chicken and vegetable stock over medium heat.

2. Add the lemon-grass to the stock with the ginger, fish sauce, lemon zest, lemon juice and the minced chilies. Simmer for about 20 minutes.

3. In a separate pan, heat the chicken until just cooked through. Add to the soup base along with the mushrooms and simmer for another 20 minutes, or until the mushrooms are cooked to desired firmness.

4. Cook the noodles to package instructions and fill ⅓ of each serving bowl with them. Ladle soup mixture over the top and garnish with cilantro.

Mushroom and Red Onion Soup.

Tags

Mushrooms, Onions, Recipes, Soups, Vegan, Vegetarian

⅓lb Portabella mushrooms.
⅓lb Shiitake mushrooms – stems removed.
⅓lb Crimini mushrooms.
1 Cup Red onion – chopped finely.
1 Tsp Fresh thyme.
1 Cup Dry sherry.
4 Cups vegetable broth.

 

1. Saute onion in the butter, in a soup pan, until lightly browned (approximately 4 minutes).
2. Cut the mushrooms into bite-sized pieces and add to the onions.
3. Add the thyme, and cook on medium, until mushrooms are lightly browned (approximately 8 to 10 minutes).
4. Add the sherry and bring mixture to a boil, stirring continuously.
5. Add the broth, cover and bring to a boil. Reduce heat and simmer for 2 to 3 minutes.
6. Serve immediately, seasoning with salt and pepper as required.