Oyster and Green Pea Soup

Ingre­di­ents

• 70 dag of oys­ter mushrooms
• cel­ery
• 2 onions
• 3 car­rots
• 1 pars­ley
• 1 tin of green pea
• 2 spoons of potato fluor
• 2 litres of clear chicken soup
• soya sauce
• gin­ger, green pars­ley, pep­per, oil

Prepar­ing

Clean the mush­rooms, dry it and cut into stripes. Drain the green peas. Cut the car­rots, pars­ley and car­rots into studs and slice the onion. Using wok or deep fry­ing pan warm up the oil. Fry the onion and add the mush­rooms. Fry it together for a while. Take the con­tent of the pan into a big­ger pot and add the other veg­eta­bles, gin­ger, clear soup, soya oil and boil it for about 15 – 20 min­utes. Add some water with potato flour and boil it. Spice with pep­per and add minced green parsley.

As writ­ten in: “OGRODY” #3, march 2006