Asian Mushroom Soup

• 2 tablespoons vegetable oil
• 4 garlic cloves, thinly sliced
• 1 (2-inch piece) fresh ginger, peeled and thinly sliced
• 2 quarts reduced-sodium chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce, optional
• 2 portobello mushrooms, caps peeled, cleaned and thinly sliced
• 5 -ounces cremini mushrooms, thinly sliced
• 10 small shiitake mushrooms, cleaned and left whole
• Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
• 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
• 2 good handfuls snow peas
• 1 small bunch scallions, thinly sliced
• Dark sesame oil

1. Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned.
2. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer.
3. Add the remaining ingredients except the snow peas, scallions, and sesame oil.
4. Simmer for 20 minutes, and then add the snow peas.
5. Cook for just a few minutes longer, until the snow peas have softened but are still bright green.
6. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls.
7. Drizzle a bit of sesame oil over the top of each serving.

vegetable oil, garlic, fresh ginger, chicken broth, soy sauce, fish sauce, portobello mushrooms, cremini mushrooms, shiitake mushrooms, outer, carrots, snow peas, scallions, sesame oil

Taken from www.foodnetwork.com/recipes/dave-lieberman/asian-mushroom-soup-recipe.html (may not work)