Mushroom Soup with Sesame oil
2 lbs of mushrooms~sliced (I prefer portabella and cremini, they have more flavor)
1 large onion~diced
3 stalks celery~sliced
2 carrots~peeled and diced
3 cloves garlic~minced
2 cups cabbage~sliced thin
6 cups stock (I prefer chicken, but vegetable works fine)
3 tbls. chopped chives
1 tbls. sesame seeds
4 sprigs of fresh thyme
salt and pepper
olive oil and or butter
Toasted Sesame oil
You will need a good soup pot over med/high heat. Place a tbls ot 2 of olive oil in the bottom, and add your onions, celery, carrots and garlic and saute for about 5 minutes. Meanwhile, get a saute pan nice and hot, add a couple tbls. of butter into the pan and begin to brown. When there is some color to the butter, add the mushrooms in. (I prefer to saute each variety on its own) saute them until they have a nice caramelization and then add them to the soup pot with the veggies. Add the stock, sesame seeds, thyme, and salt and pepper to taste. Bring to a boil for about 5 minutes. Tunr off the heat and add the cabbage and stir well. You are only wanting to wilt the cabbage. When you serve this soup, you add a sprinkle of chives and very LIGHT drizzle of toasted Sesame oil into the serving bowl. Toasted sesame oil is very potent. A few drops is sufficient. This is a delicious light soup! Enjoy!
