Lemongrass + Vegetable Soup

6 cups Asian Soup Stock (previous post)
2 stalks fresh lemongrass, cut into 3″ pieces
3 carrots, chopped
3-4 celery stalks, chopped
3 cups shiitake mushrooms, sliced
ginger, garlic + red chili flakes to taste
4-5 green onions, sliced
1/2 cup cilantro
sea salt to taste
  1. Place stock and lemongrass into a  6-quart stock pot.  Cover and simmer for 35 minutes.
  2. Add carrots, celery, shiitake mushrooms and salt.  Simmer for 7-15 minutes or until the vegetables are crisp-tender.
  3. Remove the lemongrass, add green onions.  
  4. Garnish with cilantro and red chili flakes.
Serves 4-6
Adapted from The Whole Life Nutrition Cookbook

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