“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.”
READY IN:
50mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

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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