Mushroom Radish Soup - by Jae

This is a recipe for a soup I made that I will call mushroom radish soup because it has mushroom and radish as the main ingredients. Yes.

Background

This was a soup I made after being hit with a strike of inspiration today. I bought some radishes because they were cheap and didn't know what to do with them so I made this soup. It was also inspired by Korean radish soup (Soegogi-Muguk). I wanted to make it out of cheap ingredients also so my girlfriend can make it. <3

Ingredients

• 500 grams of mushrooms
• 200 grams radishes
• 1 medium onion
• 2 medium carrots
• 1 medium parsnip
• 4 medium potatoes
• 3 meat bouillon cubes
• 1 spoon salt
• 3 liters water

I cooked this in a big big pot that can hold a lot of water so I have a lot of food and can eat it for 2 or 3 days. For normal sized cooking pots you could probably half the ingredients. The mushrooms for this soup can also be just any mushroom. I bought a bag of frozen mixed mushrooms because that is the cheapest where I live. What mushroom is used will probably make a small difference but it shouldn't change the overall taste too much. The radishes were bought in a bunch and weighed after having the green part cut off. This recipe will give aproximately 8 servings. If you want to extend that you can also add more potatoes or add pasta to it when serving.

Cooking

1: Start off by washing all of the mushrooms and vegetables. Afterwards you should peel the carrots, parsnip, potatoes, and onion, and then cut them into pieces. If you do not like to eat onion with soup you can keep that whole and fish it out after the soup has finished cooking. Cut the radishes and mushrooms into bite sized pieces and put all of the vegetables except potato into your pot. Fill the pot with water and add the salt and bouillon to that.

2: Put the pot on the stove and turn it to high heat until the water is boiling, at which point you can turn it down to low-medium heat. Let it boil like that for half an hour with a lid on. Check periodically so that the soup isn't boiling over. If it does that turn down the heat more.

3: After half an hour of boiling put in potato into the soup and let that boil for another 20 minutes. After those 20 minutes check so that the potato is soft. If not then continue boiling until the potatoes are soft.

Serving

The soup should be brownish in color and cloudy. It will however be very soupy, so you can also drink it from a mug if you want. But I served it in a bowl with the vegetables in it. It should look like this: