This soup is characterized by the lemon-citrus flavor of the leaves of an Australian rain forest tree.3 tablespoons macadamia nut oil for sauteing (substitute any nut oil) 1 large onion, finely sliced 7 ounces (about 3/4 cup) wild mushrooms (young puffballs, or shiitake mushrooms) 8-10 lemon myrtle leaves (substitute 1 stalk of lemon grass, bruised, or 2 tablespoons of lemon juice) 8 3/4 ounces yams, sliced 8 ounces scallops or clams 1 cup warrigal greens, blanched and chopped (substitute English or New Zealand spinach) A dash of Tamari or soy sauce Chives, chopped, for garnish Saute onions in macadamia oil over medium heat. Add sliced mushrooms, and cook until tender. Set aside. To one quart of water add lemon myrtle, yam slices, and scallops or clams. Bring to a boil, and simmer until yams are soft and scallops cooked. Add blanched greens, sauteed ingredients, and season with tamari. Remove lemon myrtle leaves prior to serving. Garnish each bowl with one of the leaves and a sprinkle of chopped fresh chives. Serves 4 to 6.

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