MEMBER RECIPE
Swine Flu Stew Recipe
a prefect late winter soup that is super high in antioxidants and taste amazing especially leftover. I made this soup when I had H1N1 last winter it may not have cured me but I helped me endure the symptoms while I was getting better.
INGREDIENTS
- 1 Cup Shitake Mushrooms sliced
- 1 Cup Maitake Mushrooms sliced
- 1 Cup Baby Bellas Sliced
- 1 1/2 Cups Edamame shelled
- 5 Scallions chopped
- 4 Cloves Garlic minced
- 1 Quart Veggie Broth
- 1 Pint water
- 3/4 Cup white wine
- 1 Tablespoon Olive Oil
- Texas Pete hot sauce to taste
- 3 Stalks of lemon grass bruised
- Thyme, Salt, Pepper to taste
INSTRUCTIONS
- Add Mushrooms, Scallions, Garlic, and olive oil to a soup pot on medium heat. Stir until ingredients begin to glaze on the bottom of the pot.
- Add all liquid ingredients, lemon grass and spices and simmer for 20 minutes.
- Add Edamame and allow to simmer 5 additional minutes. Allow to stand for 5 minutes and serve
Member recipes are not tested by the CHOW food team.
