Three Mushroom Soup
Source of Recipe
Kathry Hawkins
Recipe Introduction
Excellent soup for those that love mushrooms
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
Drain soaked mushrooms and squeeze out excess water. Discard stems and slice caps. Slice oyster mushrooms and cut button mushrooms in half.
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.
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