Mushroom Soup Base

Name: Mushroom Soup Base
Yield: 10
Ingredients: 500.0ml Water; 50.0g Dried Shitake; 10.0g Chicken Fats; 5.0g Ginger, sliced; 50.0g Shitake, sliced; 100.0g Button Mushrooms, sliced; 50.0g Shimeiji Mushrooms; 1500.0ml Water; 60.0ml Knorr Concentrated Chicken Stock 1kg; 5.0g Knorr Chicken Seasoning Powder 1kg; 5.0g Wolfberries, soaked; 10.0g Red Dates, soaked

A healthy soup base that appeals to diners of all ages and even for those who are thinking of going meatless. Fresh shitake, shimeji and button mushrooms add a subtle texture and flavour into this soup base that is bursting with goodness.

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Dried Mushroom Stock

Water 500.0 ml
Dried Shitake 50.0 g

Mushroom Soup Base

Chicken Fats 10.0 g
Ginger, sliced 5.0 g
Shitake, sliced 50.0 g
Button Mushrooms, sliced 100.0 g
Shimeiji Mushrooms 50.0 g
Water 1500.0 ml
Knorr Concentrated Chicken Stock 1kg 60.0 ml
Knorr Chicken Seasoning Powder 1kg 5.0 g
Wolfberries, soaked 5.0 g
Red Dates, soaked 10.0 g

Knorr Chicken Powder

Asian

Vegetables

Soup

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Preparation

Dried Mushroom Stock
- Soak shitake mushroom till soft, strain, slice mushroom and reserve liquid.
Mushroom Soup Base
- In a pot, sweat ginger with chicken fats till fragrant.
- Add in mushroom, water, mushroom liquid and seasoning.
- Bring to boil and simmer for 30mins,add in wolfberries and red dates.