Treasure Soup
by Danielle Helsel
serves: 6
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| Ingredients: |
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2 litres |
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Chicken Stock |
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3 |
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Shitake mushrooms (To be diced into 1-cm or smaller) |
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5 |
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Canned Button Mushrooms (To be diced into 1-cm or smaller) |
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2 Cups |
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White Snow Fungus, soaked and washed(To be diced into 1-cm or smaller) |
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8 |
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water chestnuts, peeled (To be diced into 1-cm or smaller) |
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1 |
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medium carrot, peeled(To be diced into 1-cm or smaller) |
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2 Cups |
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frozen vegetables (corn, carrots, peas), thawed |
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2 Cups |
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chicken or pork, marinated in a bit soy sauce, salt, pepper, sesame oil and cornstarch |
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salt & pepper to taste |
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chopped green onions for garnishing |
| Directions: |
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Bring chicken stock to a boil. Add diced mushrooms, white fungus, carrots and chestnuts and simmer for about 30 minutes. Add the diced meat, bring to a boil and then add frozen vegetables. Season to taste. Turn off fire. Garnish with chopped green onions for color and add a shake of white pepper. Enjoy!
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