Mushroom and Bok Choy Soup

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

1. Wash the Mushrooms and slice into thin segments. Chop the Bok choy roughly into large pieces.
2. Julienne the ginger and finely chop the garlic.
3. Heat a deep-bottomed pan. Add the butter and some oil.
4. Add the garlic and fry until  slightly brown
5. Now add ginger, onion shoots and toss.
6. Add sliced mushrooms and fry. Add some salt.
7. Add the Bok Choy and turn the mushroom over. 
8. Leave to reduce. Add salt, pepper and stock.
9. Let it boil for 2 minutes.
10. Add basil (or any seasoning if you like!), the 3 cups of water and let it simmer for 5 to 7 minutes.
11. Serve hot!