Healing Lemongrass & Mushroom Broth
Full of Plants
Light and aromatic broth flavored with lemongrass, ginger, and mushrooms. A warming and healthy soup!
use a mix of your favorite mushrooms
2 and 1/2
ground black pepper
chopped cilantro for serving
Heat the oil in a medium saucepan over medium heat. Cut off the green part of the lemongrass stalks and discard. Mince one stalk and cut the others in half.
Once the oil is hot, add the minced lemongrass, sliced ginger, and sautée for about 1 minute. Next, add the mushrooms and sautée for another 3-5 minutes.
Slightly crush the halved lemongrass stalks. Add them to the saucepan with the salt, maple syrup, and water. Bring to a boil, then lower the heat and let it simmer for about 15 minutes.
Remove from heat, stir in the lime juice and adjust seasonings if needed. Divide into serving bowls and serve warm top with chopped cilantro and a sprinkle of ground black pepper.
This soup will keep for up to 2 days in the refrigerator. I found it tastes even better the next day as the lemongrass has time to infuse the broth.
For a spicy version, sautée one minced chili with the lemongrass and ginger.
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