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It makes for a healthy, light yet wholesome winter soup.The mushroom and Bok Choy make an awesome pair while the subtle ginger-garlic and herbiness will light up your palate and calm your soup craving. INGREDIENTS Button Mushrooms- 150 grams Fresh Bok Choy- 200 grams Ginger- 1 inch Garlic- 12 cloves Onion shoots (sliced)- 1/2 cup Salt- to taste Freshly ground pepper- 1 to 1 1/2 tsp Basil- 1/2 tsp (Oregano or sage will taste good too) Butter - 2 tbsp Olive oil- 1 1/2 tsp Vegetable stock- 2 cups (I used some stock from mushrooms I had reduced for a stir-fry too) Water- 3 cups Wash the Mushrooms and slice into thin segments. Chop the Bok choy roughly into large pieces. Julienne the ginger and finely chop the garlic. Heat a deep-bottomed pan. Add the butter and some oil. Add the garlic and fry until  slightly brown Now add ginger, onion shoots and toss. Add sliced mushrooms and fry. Add some salt. Add the Bok Choy and turn the mushroom over.  Leave to reduce.