I’ve been playing around with combinations of elements in my search for an exceptionally "clean" taste. By "clean", I mean both refreshing, nourishing, and fulfilling. Soup is a dish usually associated with the autumn/winter months, but I wanted to find a recipe that is suited for the summer season. It’s an easy recipe to follow and the result is simply delicious, and goes well with either our chicken stock, or our mushroom broth.
½ large onion, sliced
1 stick celery, sliced
2 cloves garlic, minced
1 Litre Carol’s Stock Market Mushroom Broth
2 sticks lemongrass
20g dried sliced shiitake or porcini mushrooms
1 tbsp honey
3 tbsp soy sauce
Squeeze of fresh lime
Leftover cooked chicken, shredded
Spring onion, sliced
Fresh chilli, sliced
In a large pot, heat a drizzle of oil over medium heat. Add the onion and celery and cook until just starting to soften. Add the garlic and cook for another minute.
Add the mushroom broth, lemongrass and dried mushrooms and bring to a boil.
Reduce to a simmer over low heat and leave to cook until the mushrooms are soft, about 10 minutes.
Remove and discard the lemongrass.
Stir in the honey, soy and lime. Taste and add more soy sauce if required. Add the shredded chicken and leave over heat for about 5 minutes so that the chicken is warmed through.
Ladle broth into serving bowls and garnish with spring onion and chilli.