Clear Mushroom and Vegetable Soup


Minus a mildly serious bout of Bali Belly, Indonesian food is something absurdly delicious and overly spiced (and does not usually cause stomach struggles). Obviously we had to take a cooking class. Over the next couple weeks, I’m going to be posting some of the recipes that we learned during this 5 or 6 hour cooking class. This recipe was the easiest place to start. It was a delicious little mushroom broth soup (something anyone could eat if given the chance). Besides the small fact that we did practically only 50 percent of the prep work, I could see myself making this for dinner during the winter months (which are coming: yum).


  • 2 cups mushrooms
  • 1 small carrot
  • 1/2 cup string beans
  • 5 cloves garlic
  • 5 shallots
  • 5 lime leaves
  • 1 onion
  • 1 chili
  • 1 lt chicken stock
  • salt/pepper to taste
  1. Prep time! Chop up your mushrooms, garlic, onions, carrots, chili, and shallots into whatever size you find mots preferable (i.e. small carrots and mushroom slices)
  2. Sauté the basics first: garlic, shallots, and onions until they are light brown: add mushrooms and chili and continue smelling how delicious it is
  3. Pour in the chicken stock, and break the the lime leaves (if you can find them), sometimes I like to add some lemon in for the acid kick.
  4. Bring the stock to a boil and add in the carrots, green beans and start to taste (salt and pepper time)
  5. Drink up!

Like I said: incredibly easy to make and actually a great base for any sort of broth soup that you could imagine making. I really liked it because I could picture myself making a similar sort of soup with seasonal vegetables whenever something struck my fancy. Let me know if you decide to use a different base or anything experimental (I love to know!).

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