Shantung Twin Mushroom Soup Photo
Shantung Twin Mushroom Soup

YIELD Makes 6 servings

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.


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
1 tablespoon cornstarch
6 whole wheat dinner rolls


  1. Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.
  2. 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.
  3. Add chicken broth; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 15 minutes.
  4. 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.
This recipe appears in: Chinese
Serving Size: 1 bowl soup with 1 dinner roll (1/6 of total recipe)
Sodium 363 mg
Protein 7 g
Fiber 3 g
Carbohydrate 22 g
Cholesterol 5 mg
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 25 %
Calories 154
Vegetable 1
Starch 1-1/2
Fat 1/2
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