Shantung Twin Mushroom Soup
Two kinds of mushrooms–dried black and button–make up the twins in this delightful soup. Or, simply use all button mushrooms if you don't mind sacrificing some of the flavor.
Makes 6 servings
|1||package (1 ounce) dried black Chinese mushrooms|
|2||teaspoons vegetable oil|
|1||large onion, coarsely chopped|
|2||cloves garlic, minced|
|2||cups sliced fresh button mushrooms|
|2||cans (about 14 ounces each) fat-free reduced-sodium chicken broth|
|2||ounces cooked ham, cut into thin slivers|
|1/2||cup thinly sliced green onions|
|1||tablespoon reduced-sodium soy sauce|
|1||tablespoon dry sherry|
|6||whole wheat dinner rolls|
- Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.
- Heat oil in large saucepan over medium heat until hot. Add chopped onion and garlic; cook 1 minute. Add both types of mushrooms; cook 4 minutes, stirring occasionally.
- Add chicken broth; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 15 minutes.
- Stir in ham and green onions; heat through. Blend soy sauce and sherry into cornstarch in small bowl until smooth; stir into soup. Cook 2 minutes or until soup is thickened, stirring occasionally. Serve with whole wheat dinner rolls.
|Serving Size:||1 bowl soup with 1 dinner roll (1/6 of total recipe)|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||25 %|
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