Vegetarian

Hot and Sour Mushroom and Cabbage Stew.Soup is for Dinner.

Hot and Sour Mushroom and Cabbage Stew.Soup takes 20 minutes to prepare.

Hot and Sour Mushroom and Cabbage Stew.Soup takes 40 minutes to cook.

Hot and Sour Mushroom and Cabbage Stew.Soup makes 24 servings.

The ingredients for Hot and Sour Mushroom and Cabbage Stew.Soup are:

From recipe on Kitchin site
"I first made this soup a few years ago, when it came straight out of odd ingredients in the fridge and an instinctive craving for cabbage, rice, something spicy, and a little sour. I threw in almost every warming, refreshing ingredient I crave in the winter: peppers, garlic, ginger, lime juice, and rice. Amazingly, it all worked, and it's become a yearly tradition ever since.

When the weather gets cold and the other sort of cold descends, I pull turkey broth out of the freezer and make a big pot of this soup. The spiciness clears out the sinuses and the lime juice perks everything up. My husband and I slurp this up by the quart in January; it's the best winter tonic I know.

It's vegan-friendly too ? just use vegetable broth. Use the best stuff you can ? whether it's turkey, chicken, or veggie. This soup needs the deep flavor of a good stock.

And balance the different elements according to your own tastes. Some might like it spicier so add all the peppers, and serve with a big spoonful of chili sauce (realize though that this soup does get spicier as it sits in the fridge; by day 3 it will really burn ? in a good way!). And if you want it saltier or more sour, just serve with soy and lime."

My approach was vegan, I used Faro (could use barley), added smashed lemon grass and topped with Kim Chee. Loved it, bw

Happy soup-eating ? it really is that time of year.

Here is how you make Hot and Sour Mushroom and Cabbage Stew.Soup:

1 tablespoon canola oil4 ounces cremini or shiitake mushroom caps, thinly sliced1 to 3 jalapeno peppers, finely diced6 cloves garlic, mincedOne 3-inch lump ginger, grated (or 1 tablespoon ginger puree)1 to 3 limes, zested and juiced8 cups broth ? turkey, chicken, or vegetable1/2 cup jasmine rice2 tablespoons soy sauce, plus more to serve1/2 small head green cabbage, cut in half and shaved thinChili garlic sauce or kimchi, to serveHeat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened.Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.Serving Size:?10- 1 cup servings

The nutritional information for Hot and Sour Mushroom and Cabbage Stew.Soup is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 110.3

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 523.6 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 4.2 g
• Protein: 3.6 g

Hot and Sour Mushroom and Cabbage Stew.Soup is Asian cuisine.

The dietary needs meet for Hot and Sour Mushroom and Cabbage Stew.Soup is Vegan