Shiitake-Vegetable Soup with Ginger & Lemongrass

Time: 1:45

Serves: approximately 30 1 cup servings

Ingredients for Broth:

• 1 white onion chopped
• 1/2 – 1 Serrano pepper minced fine (if you like a bit of a kick)
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 4 quarts of chicken stock or 4 quarts water and 1/2-1 jar organic “better than bouillon” chicken soup base
• 3 tablespoons fresh minced ginger (1/4 dry ground ginger can be a substitute for fresh)
• 1/2 tablespoon red pepper flakes (if you like a bit of a kick)
• 1/2-1 teaspoon freshly ground black pepper
• 1 tablespoon minced lemongrass
• 8-10 4″ pieces of “bruised” lemongrass stalks (after trimming base and spiky tops,  beat them up a bit – crush with something heavy and cut into them with a knife to help release the flavors)
• 5 cups sliced Shiitake mushrooms
• 5 cups chopped vegetables such as:
  • carrots
  • celery
  • snow peas (or snap peas)
  • bell pepper
• 1, 8oz can water chestnuts (rinsed)
• 1, 8oz can bamboo shoots (rinsed)
• 1, 14oz can baby corn (rinsed)
• Optional garnish: fresh parsley or leafy greens such as spinach.

Preparation:

• Sauté onion and Serrano in 2 tablespoons olive oil with 1/2 teaspoon salt on medium heat. Do not brown, just sauté until soft, translucent and well-cooked.
• Add 4 quarts of chicken stock (or 4 quarts of water and 1/2 of the soup base), ginger, minced and bruised lemongrass, freshly ground pepper and red pepper flakes.
• Simmer covered for 60 minutes to bring out flavors.
• Adjust seasoning and add more chicken soup base as desired.
• Add vegetables and simmer for 5 minutes or until they begin to soften.
• Add Shiitakes and simmer 5-8 more minutes until they are the texture you like them.
• Turn off heat and add water chestnuts, bamboo shoots and baby corn.
• Remove lemongrass stalks.
• Serve with optional chopped parsley or leafy greens as a garnish.

Notes: This is a broth-based soup so it should freeze well.