Tangy Multi-mushroom Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 small: Package enoki mushrooms,
8 cup: Water,
5: To 6 large dried Shitake,
1/4 cup: Dry sherry or rice wine,
Mushrooms,
1/3 cup: Cider vinegar,
1 large: Can straw mushrooms,
2 tbsp: Soy sauce,
3: To 4 black fungus mushrooms,
2: To 3 egg whites,
Or any variety of mushroom,
3: Sliced scallions,
Youre comfy with--I,
1/4: To 1/2 tsp. white pepper,
Used a dried version of,
2 tbsp: Cornstarch,
These and they became huge!,
Directions:
Boil 2 cups of the water and pour it over the Shitake and fungus and
any ever other dried mushrooms you may have chosen. Let this sit in a
bowl for 30 minutes. When the mushrooms have finished soaking,
squeeze the juice out of them and cut them into bit sized pieces; do
not use the stems. Pour the soaking juice into a large soup pan with
5 1/2 cups of water. Bring the water and all the mushrooms EXCEPT
the enoki mushrooms to a boil.
Add rice wine or sherry, soy sauce and vinegar. Reduce the heat and
allow mixture to simmer for at least 10 minutes. (If youre trying
to get other dishes to come out at the same time, this is a good
place to just let the mixture simmer till youre ready for it!)
Mix the cornstarch and the remaining 1/2 cup of cool water in a cup.
Wisk the mixture into the hot soup... this is the possible lump
stage, but with all the mushrooms and egg whites, who will know?).
Drizzle the egg whites into the soup, whisking or stirring
constantly. Add the white pepper.
Wait 2-3 minutes and then dish up the soup, garnishing each bowl with
scallions and enoki mushrooms. (These last add a lot of flavor!)
Posted by sally charette to the Fatfree
Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
any ever other dried mushrooms you may have chosen. Let this sit in a
bowl for 30 minutes. When the mushrooms have finished soaking,
squeeze the juice out of them and cut them into bit sized pieces; do
not use the stems. Pour the soaking juice into a large soup pan with
5 1/2 cups of water. Bring the water and all the mushrooms EXCEPT
the enoki mushrooms to a boil.
Add rice wine or sherry, soy sauce and vinegar. Reduce the heat and
allow mixture to simmer for at least 10 minutes. (If youre trying
to get other dishes to come out at the same time, this is a good
place to just let the mixture simmer till youre ready for it!)
Mix the cornstarch and the remaining 1/2 cup of cool water in a cup.
Wisk the mixture into the hot soup... this is the possible lump
stage, but with all the mushrooms and egg whites, who will know?).
Drizzle the egg whites into the soup, whisking or stirring
constantly. Add the white pepper.
Wait 2-3 minutes and then dish up the soup, garnishing each bowl with
scallions and enoki mushrooms. (These last add a lot of flavor!)
Posted by sally charette
Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
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