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Three Mushroom Soup




Source of Recipe


Chinese Light Cooking


List of Ingredients




4 ea Dried Chinese Mushrooms, soak in hot water 20 minutes
1 oz oyster mushrooms
2 oz button mushrooms
4 1/2 cups Chinese vegetable stock
1/2 inch fresh ginger root, peeled and finely chopped
1 cl garlic, finely chopped
2 tbs dry sherry
2 tbs dark soy sauce
4 oz fresh tofu, drained and diced
2 tsp cornstarch mixed with 4 tsp water
2 tbs shredded basil leaves

Recipe



1 Drain soaked mushrooms and squeeze out excess water. Discard stems and
slice caps. Slice oyster mushrooms and cut button mushrooms in half.
2 Pour stock into sauce pan and add ginger, garlic, sherry and soy sauce.
Bring to a boil, reduce heat and carefully stir in mushrooms and tofu.
Simmer 5 minutes then add cornstarch mixture and cook, stirring another 2
minutes or until thickened. Stir in basil and serve.


Servings: 4