Mushroom Soupappetizers, chinese, soups, vegetarian 2 oz dried mushrooms 2 tablespoon cooking oil 1 each green onion, chopped 1 teaspoon garlic, chopped 1 teaspoon ginger, chopped 1 tablespoon soy sauce 1 teaspoon brown sugar 1/2 teaspoon salt 1 liter stock Soak mushrooms in water for 20 minutes. Separate stem from caps & discard stems. Heat oil in a soup pot & fry onion, garlic & ginger for 2 minutes. Add soy sauce, sugar & salt. Mix together well. Pour in stock & simmer gently with the lid on for 30 minutes. Jack Santa Maria, "Chinese Vegetarian Cookery" |
