DEVILFIN SOUP

This environmentally friendly soup uses mushrooms in place of Devilfin. Perfect after a long day of running from magitek engines!

Active cooking time: 1 hour. Total cooking time: 1 hour 45 mins. Serves 2-3

Ingredients

Rinse both mushrooms gently under cold water. Soak in warm water for 12-15min or until soft. Mushrooms will float; gently push under water and flip after a few minutes to soak. Reserve 3 cups (700mL) water after use for broth preparation.
De-stem oyster mushrooms and dice shiitake mushrooms.
Add oil to a saucepan and sauté ginger, garlic and shallot for 30 seconds or so. Add 2-3 tbsp water (30-45mL) and stir until the garlic and shallot become tender. Add chicken stock and mushroom water. Turn heat up to medium-high. Bring to boil.
Add oyster mushrooms and shiitake mushrooms and simmer for 8 minutes. Remove the oyster mushrooms and set aside.
Add winter melon and speck affumicato. Bring to boil. Lower heat to medium and simmer for 40 minutes or until the winter melon becomes translucent.
Add ground pepper and salt, if needed. Return oyster mushrooms to broth using a straining ladle for 3-5min. Remove and set aside.
Serve broth with winter melon on top of shiitake mushrooms and ham. Arrange oyster mushrooms as shown in photo. Ladle more broth until slightly submerged. Ready to serve!

Creator: DefiantDrift (Twitter) | DDrift (Reddit)

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