Vegetable Soup Recipe
Ingredients
| Chinese Dried Mushrooms- 6nos or Fresh- 1/2 cup, sliced | ||
| Raw Pork- 1 pound, trim the fat and cut in narrow slices | ||
| Sherry | 1 Teaspoon | |
| Ginger root | 2 Teaspoon, minced | |
| Oil | 2 Teaspoon | |
| Bamboo shoots | 1/2 Cup (16 tbs), sliced | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Water chestnuts | 1/2 Cup (16 tbs), diced | |
| Carrots | 1/2 Cup (16 tbs), diced | |
| Water or chicken broth | 8 Cup (16 tbs) | |
| Chinese Peas- 1/2 pound or Frozen Peas- 1 cup | ||
| Salt | 2 Teaspoon | |
| Ac'cent- 1/2 teaspoon | ||
| Eggs | 2 , beaten | |
Directions
GETTING READY
1) Wash the dried mushrooms and soak in cold water for 10 minutes.
2) Drain the mushrooms and slice.
3) In a bowl, toss mushroom and pork in sherry and ginger.
MAKING
4) In a saucepan heat oil and brown the pork mixture.
5) Add the bamboo shoots, celery, water chestnuts, carrots and broth or water.
6) Bring to a boil and simmer for 10 minutes more.
FINALIZING
7) Stir in peas, salt and Ac-€™cent, cook for 10 minutes.
8) Mix in the eggs until set.
SERVING
9) Serve hot in deep soup bowl.
1) Wash the dried mushrooms and soak in cold water for 10 minutes.
2) Drain the mushrooms and slice.
3) In a bowl, toss mushroom and pork in sherry and ginger.
MAKING
4) In a saucepan heat oil and brown the pork mixture.
5) Add the bamboo shoots, celery, water chestnuts, carrots and broth or water.
6) Bring to a boil and simmer for 10 minutes more.
FINALIZING
7) Stir in peas, salt and Ac-€™cent, cook for 10 minutes.
8) Mix in the eggs until set.
SERVING
9) Serve hot in deep soup bowl.
Chef
