Chinese Twin Mushroom Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This recipe calls for dried black mushroom, but you can substitute another kind of mushroom. It also uses button mushrooms, or the white kind. In my area I can find an assortment of fresh and dried mushrooms in my produce section. Using two different kinds is appealing to the eye. 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 pork 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 white wine or beer) |
1 tablespoon cornstarch |
Directions:
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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