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Receta Shantung Twin Mushroom Soup
by Global Cookbook

Shantung Twin Mushroom Soup
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  Raciónes: 6

Ingredientes

  • 1 pkt dry black Chinese mushrooms - (1 ounce)
  • 2 tsp vegetable oil
  • 1 lrg onion coarsely minced
  • 2 x garlic cloves chopped
  • 2 c. sliced fresh button mushrooms
  • 2 can fat-free reduced-sodium chicken broth (14 ounce ea)
  • 2 ounce cooked ham cut thin slivers
  • 1/2 c. thinly-sliced green onions
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. dry sherry
  • 1 Tbsp. cornstarch
  • 6 whl wheat dinner rolls

Direcciones

  1. Place dry mushrooms in small bowl; cover with hot water. Soak 20 min to soften. Drain; squeeze out excess water. Throw away stems; slice caps.
  2. Heat oil in large saucepan over medium heat till warm. Add in minced onion and garlic; cook 1 minute. Add in both types of mushrooms; cook 4 min, stirring occasionally.
  3. Add in chicken broth; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 15 min. Stir in ham and green onions; heat through.
  4. Blend soy sauce and sherry into cornstarch in small bowl till smooth; stir into soup. Cook 2 min or possibly till soup is thickened, stirring occasionally. Serve with whole wheat dinner rolls.
  5. This recipe yields 6 servings.
  6. Comments: Two kinds of mushrooms - dry black and button - make up the twins in this delightful soup. Or possibly, simply use all button mushrooms if you do not mind sacrificing some of the flavor.