Cabbage Mushroom Clear Soup

Steps

How to make it

Prep 7 min · Cook 11 min

1. Slice cabbage 180 g; slice mushrooms 120 g; shred onion 1/4; slice 1 garlic clove.
2. Heat 1 tsp olive oil in a stockpot over medium heat; sauté onion and garlic 1 minute until translucent and fragrant.
3. Add cabbage and mushrooms; stir-fry 2 minutes until slightly softened and volume reduces.
4. Pour in 700 ml water; bring to a boil over high heat, then cover and simmer over medium heat 8 minutes.
5. Uncover—cabbage should be translucent and tender, mushrooms cooked through; season with a pinch of salt and taste.
6. Serve when broth is clear and vegetables still taste sweet.

Tips & storage

Make it easier

• Simmer 2 minutes longer for a slightly richer broth.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Refrigerate up to 1 day.

Substitutions

Optional add-ins