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Clear mushroom broth

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Phil Vickery

From Ready Steady Cook

Method


  1. For the stock, place the water, poussin carcass, garlic and herbs in a pan and bring to the boil. Boil for 8-10 minutes then strain the stock, discarding the bones and reserving the liquid.

  2. Heat the oil in a medium pan and sauté the red onion for a few minutes to soften. Add the mushroom and sauté for a further 1-2 minutes.

  3. Add the sesame oil, soy sauce, vinegar, Tabasco sauce, chilli and parsley and stir well.

  4. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10-12 minutes.

  5. Ladle into a bowl and serve.

Ingredients

For the stock

  • 290ml/½pt water
  • 1 poussin carcass
  • 3 garlic cloves, slightly crushed
  • handful fresh herbs (rosemary, sage, parsley)

For the soup

  • 1 tbsp olive oil
  • ½ red onion, peeled and chopped
  • 110g/4oz mushrooms, sliced
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp red wine vinegar
  • dash Tabasco sauce
  • pinch chilli flakes
  • handful fresh flatleaf parsley, chopped

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Clear mushroom broth

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