Creamy Garlic Mushroom Soup
January 4, 2018
Japanese Cheesecake
January 4, 2018
Level: 3
Prep time: 20min
Cook time: 1hr 20min
INGREDIENTS
White sugar: 2T
Fish sauce: 1/4c
Coriander seed: 1T
Star anise: 3 pods
Fennel seeds: 1T
Chopped cilantro: 1/2c
Sliced onion: 1c
Lime: 1 piece
Brisket: 1lb
Cinnamon: 1 stick
Cloves: 3 pieces
Fresh basil: 6 leaves
Bean sprouts: 2c
Low sodium beef stock: 3c
Cooked rice noodle: 4c
INSTRUCTIONS
1. Set cooker to [BROWNING FRY level.#6] and place brisket in pot and brown both sides. [approx..3min on each side]
2. Once brown place sugar, fish sauce, coriander, star anise, fennel, cinnamon, cloves and beef stock into pot and set to [SOUP] for 1hr.
3. Once complete remove brisket and let cool. Take [SOUP] and strain.
4. To plate, place noodles into bowl, pour [SOUP] and add sliced brisket into bowl.
5. Garnish with sliced onions, bean sprouts, and basil. Squeeze lemon to taste.
TIP. To add a little more creaminess add a tablespoon of sour cream on top of your soup.
