herbal STAPLES "mushroom medley" recommended serving suggestions
Serving Suggestions
- Add to stir fries, soups or braised dishes.
- Add to the herborium herbal TONIC blends.
- Make a delicious soup broth with leftover roast duck or chicken.
Winter Melon Mushroom Soup
Add-ins
- 750g winter melon de-seeded, skinned and cut into 1- inch cubes
- 2L chicken broth / water; sub with veggie stock for a vegan option
- Optional - 1 piece of dried tangerine peel and 3-4 dried scallops
Prep
- Soak shiitake mushrooms for 2-3 hours until soft and plump. Once soft, cut off stem and cut remaining into 1cm mini cubes.
- Cut longer pieces of mushrooms in the medley into smaller bite-sized pieces to allow the flavours to release quicker into the soup.
Method
- Add all ingredients into pot. Bring to boil and simmer for 1-1.5hrs on stove top.
- Salt to taste and serve warm!
Cooking notes
- If using store bought chicken broth, you can buy one pack / can and make up the rest with water to give you 2L liquid.
- Enhance the flavours with your preferred seasoning such as sesame oil, oyster sauce and / or soy sauce at the end to taste.
- Duck meat will work well with this blend too.