I prefer to use quite a bit more ginger in this soup than what I call for. If you love the flavor and spice that ginger provides, then add up to twice as much as what is called for below. If your ginger is quite fresh there is no need to peel it, on the other hand, if it is older with a thick skin, then peel it.
Ingredients
2 tablespoons
extra virgin olive oil
1 small
onions
diced
2 inches
fresh ginger
chopped
10
shiitake mushrooms
chopped
2 pounds
carrots
peeled and chopped
6 cups
chicken bone broth
(or vegetable stock)
2 teaspoons
Herbamare
(or sea salt)
Garnish
sliced and sautéed
shiitake mushrooms
chopped fresh
cilantro