Chinese Twin Mushroom Soup
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
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
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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