Instructions: 1. Put mushrooms, onion, carrot and ginger in 3-quart microwave-safe casserole. Cover with plastic wrap vented at one corner. Microwave on high

(100 percent power), stirring twice, until mushrooms are tender and have released juices, 8 to 10 minutes.

2. Stir in beef stock. Cover with plastic wrap. Microwave on high until simmering, 4 to 6 minutes. Stir in nutmeg, pepper and salt. Sprinkle with cilantro and green onions. Serve.

NOTE: Soup also can be served cold. Refrigerate, covered, at least 3 hours before serving.

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