MUSH­ROOM SOUP

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - Trans­lated by Han­nah Hochner.

I learned this di­etetic recipe from Neta Livneh.

Makes 4-5 serv­ings.

100 gr. dried shi­itake mush­rooms 1 Tbsp. olive oil

1 large onion, chopped finely

1 large car­rot, chopped

800 gr. champagne mush­rooms, chopped

5 cloves of gar­lic, chopped

2 Tbsp. soy sauce

2 Tbsp. dried thyme

2 Tbsp. corn flour or potato starch 500 ml. wa­ter

1 can (400 ml.) co­conut milk

1 tsp. salt

½ tsp. pep­per

Soak the dried mush­rooms in a cup of hot wa­ter for 10 min­utes. Drain mush­rooms, keep­ing the wa­ter for later.

Heat the oil in a large pan and sauté the onion for three min­utes or un­til it soft­ens slightly.

Add the car­rots and champagne mush­rooms and sauté for four to five min­utes. Add the gar­lic, soy and thyme. Cook for an­other five min­utes.

In a sep­a­rate bowl, pour in half of the wa­ter and the corn flour or potato starch. Mix to­gether and then pour into the pot while stir­ring con­stantly. Add the rest of the wa­ter, plus the left­over wa­ter from the mush­rooms that you put aside. Mix and bring to a boil. Con­tinue stir­ring un­til soup thick­ens. Add the co­conut milk, salt and pep­per and con­tinue cook­ing an­other five min­utes. Taste and ad­just sea­son­ing.

Serve with gar­lic bread made with olive oil, gar­lic pow­der and salt. Grill bread for a few min­utes and then serve with hot soup.

Level of dif­fi­culty: Easy. Time: 30 min­utes. Sta­tus: Pareve.

(Neta Livneh)

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