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Make the broth: place all the ingredients, except salt and mushrooms, in a large pot; bring them to a boil and simmer 25-30 minutes. Meantime clean and chop the mushrooms.
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Drain the broth. Return it to the pot and salt to taste. Bring to a boil, once again, and add the mushrooms. Cook for about 5 minutes or until fork tender.
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Serve hot with a drizzle of chili oil (or olive oil and a pinch of chili) and fresh parsley. I also tried to squeeze some orange in it: delicious.