mushroooms....

OK...i know this posting is a bit weird..but check out these mushrooms...their colours and textures are wonderful...perhaps there is a promise of some mushroom jewellery? i don't think so....but I do love natures sense of humor and variety!


But wait...when I "Googled" mushroom jewellery.....this is some of what I came up with!



And last but not least....here's a real "stretch" for me......anyone who knows me at all, know I DO NOT COOK. Never have, never will....nevertheless.....this soup sounds so yummy! (Let me know if you actually make it...)

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Spiced mushroom, corn & noodle soup

Serves: 4
Preparation time: 15 minutes
Cooking time: 18 minutes

Ingredients 1 tbs olive oil 1 large red onion, cut into thin wedges 3 garlic cloves, crushed 2 small red chillies, deseeded & finely chopped 4 cups vegetable or chicken stock 400g cup mushrooms, thinly sliced 100g shiitake mushrooms, trimmed 2 corn cobs, kernels removed 250g fresh Singapore noodles 2 tbs kecap manis 1/3 cup coriander leaves

Method Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic & chillies & cook, stirring frequently, for 4 minutes or until the onion is soft. Add the stock, cup & shiitake mushrooms & corn to the pan. Stir well to combine & bring to the boil over high heat. Reduce heat to medium & simmer for 10 minutes. Add the noodles & kecap manis to the stock mixture. Stir to combine & cook, stirring occasionally, for 3 minutes or until the noodles are tender. Remove from heat & stir in the coriander. Ladle the soup into serving bowls & serve immediately. Variation: Replace the corn kernels with 115g packet sliced baby corn. Add 1/3 bunch chopped snake beans and 1 cup shredded cooked chicken with the noodles.