Fresh Mushroom and Lean Pork Soup

Why people make this soup

Organically grown fresh mushrooms have a cleaner, sweeter aroma than ordinary ones and make a wonderful everyday soup. Nourilo had hoped to use fresh monkey-head mushrooms (there’s an old saying, “monkey-head in the mountains is the equal of bird’s nest from the sea”), but they can be hard to find, and white beech mushrooms are a fine substitute. All fresh mushrooms carry polysaccharides, which traditional cooks associate with supporting the body, so this simple soup makes an easy, tasty everyday choice.

Method

1. Slice the lean pork.
2. Rinse both mushrooms and trim away the tough feet; slice the white beech mushroom.
3. Add all ingredients to 1.2 L of water and simmer for about 20 minutes.
4. Drink the soup and eat the mushrooms and pork.

Nourilo’s Tips

Genuinely fresh organic straw and beech mushrooms do not need to be blanched first — simmered straight in, they give a beautifully sweet, fresh broth. But ordinary market mushrooms should be blanched first, or the soup can take on an earthy, muddy taste.