What on Earth is in This? Chinese Mushroom Soup

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

I've been compulsively buying various non-perishable foodstuffs from Asian grocers and decided to make something with them. This recipe is EASY and is kind of a cross between Hot and Sour Soup and Ants-climbing-a-tree. Had it the day after drinking too much wine-really helped:)

Ingredients:

1 quart reduced-sodium beef broth (1 big tetra-pac)

1 tablespoon minced ginger

1 tablespoon minced garlic

1 minced shallot

1/2 lb ground meat (your choice)

5 dried black mushrooms (soaked in hot water for 30 minutes,de-stemmed and sliced)

1/2 cup tree ears, soaked and shredded

15 -20 dried lily buds, soaked, trimmed and cut in half

1/2 cup shredded bamboo shoot

1/2 cup shredded carrot (pre-shredded from a bag)

4 ounces cellophane noodles, soaked, drained and cut into 2-inch lengths. (2 pouches, each pouch is twinky-size)

2 tablespoons mushroom soy sauce

1 tablespoon black vinegar (or more)

1 tablespoon mirin or 1 tablespoon sherry wine

1/4 teaspoon white pepper, ground

1 -2 tablespoon chili oil (the kind with the seeds and bits floating on the bottom-shake it up before using)

1 green onion, chopped (for garnish)

Directions:

1. Pour stock into big sauce pan, add ginger,garlic and shallots. Bring to a boil.
2. Add ground meat and poach until cooked, breaking into chunks as you go.
3. Add everything else and simmer for 5-10 minutes, adding more vinegar or chile oil to taste.
4. The ingredients soak up a lot of the broth so I didn't bother trying to thicken it.
5. Ladle into bowls,sprinkle with green onion, and be vague when your DW/DH asks about it.

By RecipeOfHealth.com