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Sunday, May 3, 2015

Chinese Twin Mushroom Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • 1 ounce dried black mushroom
  • warm water
  • 2 teaspoons vegetable oil
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, minced
  • 2 cups button mushrooms, sliced
  • 2 (14 ounce) cans chicken broth (try fat free or reduced sodium)
  • 2 ounces cooked ham, cut into thin slivers (or use cooked lamb or chicken)
  • 1/2 cup green onion, thinly sliced on the diagonal (scallions)
  • 1 tablespoon soy sauce (try reduced sodium)
  • 1 tablespoon dry sherry (try substituting dry wine or beer)
  • 1 tablespoon cornstarch

Recipe

  • 1 place dried mushrooms in a small bowl and cover with warm water to reconstitute for about 20 minutes. drain, remove stems and discard, and slice caps thinly.
  • 2 heat oil in a saucepan over medium heat. add chopped onion and garlic, cook about 1 minute. add mushrooms and cook about 4 minutes. next add chicken broth and bring to a boil. reduce heat and simmer 15 minutes. stir in ham (or other meat substitution) and green onions and heat through.
  • 3 in a small bowl combine soy sauce and sherry into cornstarch until smooth. add to soup and cook about 2 minutes until soup is thickened, stirring occasionally. serve.

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