{"id":29084,"date":"2013-05-13T21:44:57","date_gmt":"2013-05-14T01:44:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29084"},"modified":"2013-05-13T21:48:05","modified_gmt":"2013-05-14T01:48:05","slug":"mushroom-and-gobo-soup%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%81%a8%e7%89%9b%e8%92%a1%e3%81%ae%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29084&lang=en","title":{"rendered":"Mushroom and Gobo Soup
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Mushroom and Gobo Soup<\/strong><\/p>\n

Gobo or burdrock is a root vegetable that is popular in Japan but is hard to find in the US. It has a nice earthy flavor and it’s great in salad, stew, and many other dishes. Here is my mushroom and gobo soup enjoyed in two ways. First, clear broth with chunks and then in a creamy style. It’s hard to say which is the winner, but like Terry put it, you can really enjoy the both ingredients coming together in the creamy version.<\/p>\n

Mushroom and gobo soup: canola oil, onion, celery, garlic, mushroom, gobo, white wine, water, vegetable base, thyme, bay leaf, sugar, salt, pepper, parsley<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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Mushroom and Gobo Soup Gobo or burdrock is a root vegetable that is popular in Japan but is hard to find in the US. It has a nice earthy flavor and it’s great in salad, stew, and many other dishes. Here is my mushroom and gobo soup enjoyed in two ways. First, clear broth with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,12],"tags":[],"class_list":["post-29084","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29084"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29084\/revisions"}],"predecessor-version":[{"id":29193,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29084\/revisions\/29193"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}