I decided (for I don’t know how many times?) to go soft with the meat, so I’m still looking for ways to satisfy my hunger. In the morning it’s relatively easy, with cashew and sesame milk, almond cheese, chickpea cheese, bread, vegetables and other herbs, for lunch I have all kinds of cream soups and legume stews, but I also wanted a soup with something solid in it . , so I faked the tripe soup recipe, replacing the animal belly with pleurotus. It’s not my idea, the internet is full of pleurotus soup recipes, but I wanted to make it as simple as possible, without many ingredients, so you have my version below.
Ingredients:
- 1 and a half liter of bone broth
- 300 grams of pleurotus (caps only)
- 200 milliliters of fat coconut milk
- 2 eggs
- 3-4 cloves of garlic
- A large carrot
- A teaspoon of grated ginger (optional, this is my personal note 😊)
- A teaspoon of duck fat, or if we don’t have it, coconut oil or another oil without a heavy flavor (not olive oil, we don’t want our soup to smell like olives)
- Salt to taste
- Pepper
Method of preparation
The bone broth is prepared a few days in advance or even longer if we have it frozen. I prepared it a day before, so I could skim it. After it cools down well, the fat collects on the surface and we can easily remove it.
Grate the carrot and ginger and mash, then very finely slice half of the garlic. We put them to temper in the pot in the duck lard, with very low heat. We mix well for a minute or two, then put a glass of cold bone broth, put the lid on and leave for 5 minutes. After this interval, we also put the rest of the soup and the pleurotus caps, put the lid back on and after it starts to boil, we leave it for another 10 minutes. In the meantime, beat the eggs well in a bowl, add the coconut milk, then, in a thin thread, add a spoonful of the hot juice, stirring continuously. Crush the rest of the garlic in the pot, add salt and pepper, pour in the egg mixture with coconut milk and turn off the heat. We don’t rush to fry our tongue, we let it cool down and let the flavors mingle.