Fall Mushroom and Prawn Soup with Lemongrass and Ginger recipe | PCC Community Markets

Ingredients

• 3/4 pound mushrooms of your choice, cleaned (see note)
• 6 cups vegetable stock or water
• 1/4 cup loosely packed dulse or kombu (sea vegetables)
• 1/4 cup loosely packed bonito (dried white fish)
• 1-inch piece ginger, sliced
• 1 (4-inch) piece lemongrass, coarsely chopped
• 6 cloves garlic, chopped
• 2 green onions, coarsely chopped
• 4 to 5 cilantro sprigs
• Soy sauce, to taste
• 2 tablespoons neutral-flavored or untoasted sesame oil
• 12 cooked prawns
• Thin strips of carrot, cilantro sprigs, thinly sliced green onions or lime wedges, to garnish (optional)