CLEAR MUSHROOM LEMONGRASS SOUP ENJOY DAN:

              CLEAR MUSHROOM LEMONGRASS SOUP by CHEF DAN:     

Serves 4

INGREDIENTS:

5 cups vegetable broth

3 stalks fresh lemongrass

1/2-bunch cilantro

3 scallions, chopped including the tops

6 thin slice fresh ginger

2 garlic cloves, minced

3 fresh hot chilies, rinsed, stemmed, seeded, and quartered (OPTIONAL)

1 (15 Oz) can straw mushrooms

2 tablespoon soy sauce

2 tablespoon lime juice

1 teaspoon peppercorn

8-ounces rice noodles

DIRECTIONS:

1.   Bring 2 cups water a boil and into a bowl of rice noodles, let stand 20 minutes.

2.   Then drain and set aside.

3.   Rinse lemongrass, cut off and discard tough tops and root ends.

4.    Peel off and discard coarse outer layers, then crush the inner part with the flat side of knife.

5.   Coarsely chop 1/4-cup cilantro leaves, reserve stems.

6.   In a soup pot, combine broth, lemongrass, reserved cilantro stems, 2 scallions, ginger, garlic, (chilies if using), and next 4 ingredients.

7.   Bring to a swimmer over high heat; cover reduce heat and simmer 30 minutes.

8.   Pour through a strainer over a bowl, discard solids.

9.   Divide noodles between soup bowls and ladle broth over the noodles.

10.                Sprinkle with cilantro and remaining scallions.

ENJOY DAN:                                         EAT HEALTHY DRINK SOUP!!