Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::6
Ingredients
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¼ cup unsalted butter
1 pound white and cremini mushrooms, cut into quarters
1 head bok choy, chopped
4 green onions, sliced
2 tablespoons minced garlic, or more to taste
8 slices fresh ginger, quartered
¼ cup lime juice
7 cups chicken broth
½ cup chopped fresh cilantro
Directions
Heat butter in a stockpot over medium heat. Add mushrooms, bok choy, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice, then cook and stir just until lightly browned, 2 to 3 minutes.
Increase the heat to medium-high. Pour in chicken broth and bring to a boil. Reduce the heat to low and simmer until vegetables are soft, about 5 minutes.
Ladle into bowls and top with cilantro.
Cook’s Note
My wife and I like the mushrooms in bigger chunks, but you can cut or slice them any size you like or leave them whole. Portobello mushrooms would work well for this recipe too.
If you want a thinner, less robust soup, try adding a little water. However, with more water, my wife and I felt it took away from the great flavor of this soup.