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. ♥
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
Heat oil in a large pot.
Sautee the ginger & garlic briefly.
Pour in the stock & allow to boil on low fire.
As the stock begins to boil, put in all the different varieties of mushrooms.
Flavour with salt & pepper.
Put in the fishball & fishcake.
Turn off the heat & put in the cherry tomatoes.
Can be served with kuey teow, mee hoon or yellow noodles.