Exotic chinese cucumber soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken Or Vegetable Broth |
| 2 | mediums | Cucumbers, Peeled, Seeded, Diced |
| 8 | Mushrooms, Washed, Thinly Sliced | |
| 4 | Scallions, Chopped | |
| Salt And Pepper, To Taste | ||
| 8 | teaspoons | Sesame Oil |
| 1 | tablespoon | Rice Vinegar, Or White Wine Vinegar |
| 1 | pinch | Ginger Powder |
Directions
1. Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper. Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
2. Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well. Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.
Recipe by: Twelve Months of Monastery Soups Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997