Clear Mushroom Soup

Ingredients

• 1 tablespoon vegetable oil
• 150 g beef
• 2 tablespoons chopped onions
• 1/2 teaspoon minced garlic
• 1 cup mixed vegetables ((carrot, green beans, green pepper, cabbage, celery))
• 1 teaspoon tomato paste
• mushroom mix ((see notes below))
• 1 tablespoon soy sauce
• 1 scotch bonnet
• 1 seasoning cube
• parsley ((spring onions or basil for garnish))
• 1 teaspoon cornstarch

Instructions

1. 1

   Thinly slice beef, wash and chop your vegetables and scotch bonnet.

2. 2

   Rinse and chop mushrooms.

3. 3

   Mix cornstarch with 2 teaspoons of water in a small bowl, set aside.

4. 4

   Heat vegetable oil in a frying pan over medium-high heat. Add beef, stir-fry to brown.

5. 5

   Add onions and fry until transparent, add garlic, fry until it is aromatic.

6. 6

   Mix in tomato paste and fry for 1 minute.

7. 7

   Pour in the chopped mushrooms, stir and fry until mushrooms are browned.

8. 8

   Add vegetables and scotch bonnet, fry until slightly wilted.

9. 9

   Pour in water and seasoning cube (or add a stock).

10. 10

    Cover, reduce heat to low and cook for 20 minutes.

11. 11

    Add soy sauce, stir and add the cornflour slurry a little at a time. Stir to check the thickness. It shouldn't be thick.

12. 12

    Cook for 2 minutes, taste and correct seasoning. Take off the heat.

13. 13

    Sprinkle coriander, spring onions, basil or ncha anwu (scent leaf) to serve.

14. 14

    Enjoy with rice, noodles, bread, or drink as it is.