Mummy's Perfect Kuey Teow Mushroom Soup

Months ago, I mentioned to mum how much a friend loved her Mushroom Soup. The morning this friend planned to come by for Raya, I went to the kitchen to begin cooking for my guests at 7am in the morning....to be greeted by a huge pot of Mushroom Soup....all ready cooked by my mother. Mums will always be Mums...They come with a huge beautiful heart. ♥

Ingredients:~

• 3 tbsp of vegetable oil

• 6 cups of vegetable stock (preferably home-made)

• 6 garlic, chopped

• 2 inches of ginger, chopped

• 1/2 cup each of 6 different varieties of mushrooms (choose from either shiitake mushroon, button mushroom, oyster mushroom, enoki mushrooms, porcini mushroom, snow fungus, chinese black mushroom, straw mushroom, wood ear fungi)

• 8 cherry tomatoes

• 10 fishball (optional)

• 2 fishcake, sliced (optional)

• 2 tsp crushed black pepper

• 2 tsp salt 

  Method:~

  1. Heat oil in a large pot.

  2. Sautee the ginger & garlic briefly.

  3. Pour in the stock & allow to boil on low fire.

  4. As the stock begins to boil, put in all the different varieties of mushrooms.

  5. Flavour with salt & pepper.

  6. Put in the fishball & fishcake. 

  7. Turn off the heat & put in the cherry tomatoes.

  8. Can be served with kuey teow, mee hoon or yellow noodles.