Oriental Mushroom Soup
Source of Recipe
Country Living magazine, Sept 1993
Recipe Introduction
Homemade chicken stock enriched with shrimp and cultivated mushrooms packs this soup with abundant flavour.
MAKES 4 SERVINGS
List of Ingredients
1 small whole chicken breast (about 3/4 lb)
6 cups of water
3 slices fresh gingerroot
1/2 tsp salt
1 lb large shrimp in shell (rinsed)
1/2 cup sliced bamboo shoots
1/4 cup chopped green onions
1/2 of 2 1/2 ounce package dried tree-ear mushrooms
1 Tsp soy sauce
1/4 tsp Oriental sesame oil
3 ounces fresh shiitake mushrooms, stemmed
1 cup fresh spinach leaves, rinsed and stems removed
1/2 of 3 1/2 ounce package enoki mushroomsRecipe
(1)In 4-quart saucepan, heat chicken, water, gingerroot and salt to boiling over high heat. Reduce heat, cover and simmer 20 to 25 minutes or until chicken is tender. Add shrimp and cook just until pink.
(2)With slotted spatula, transfer chicken and shrimp to separate bowls: set aside until cool enough to handle.
(3)Meanwhile, strain broth through fine sieve or cheescloth and return to saucepan. Add bamboo shoots, green onions, dried mushrooms, soy sauce and sesame oil.
(4)Remove and discard skin and bones from chicken. Cut meat into 2-inch strips. Add chicken and shiitake mushrooms to broth in saucepan. Heat to boiling over high heat; reduce heat to low and cook 10 minutes.
(5)Shell and devein shrimp. Add shrimp to broth mixture along with spinach and enoki mushrooms. Heat to boiling point over high heat and serve immediately.
Nutritional information per serving-protein: 45 grams; fat: 5 grams; carbohydrate: 11 grams; fiber: 4 grams; sodium: 756 milligrams; cholesterol: 226 milligrams; calories: 278.
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