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Soup & Stew
Asian
4 - 6 servings
5 minutes
30 minutes
3 tablespoons oil
1 medium Melissa’s Organic Yellow Onion, chopped
1/4 lbs. Melissa’s Dried Wood Ear Mushrooms, rehydrated
1 clove Melissa’s Fire Roasted Garlic, minced
2 medium Roma Tomatoes
4 cups chicken stock
4 small Melissa’s Kohlrabi, peeled and sliced
Salt and pepper
2 teaspoon fresh dill
In a medium saucepan, heat the oil.
Cook the onion, garlic, and mushroom over medium-high heat until the mushroom begins to color.
Stir in the tomato and cook for another 3 minutes.
Add the stock, bring to a boil, and add the kohlrabi.
Lower the heat and simmer for 15 minutes. Season with salt and pepper and stir in the dill.
