Exotic chinese cucumber soup

Yield: 1 Servings

Measure Ingredient
6 cups Chicken Or Vegetable Broth
2 mediums Cucumbers, Peeled, Seeded, Diced
8 \N Mushrooms, Washed, Thinly Sliced
4 \N Scallions, Chopped
\N \N Salt And Pepper, To Taste
8 teaspoons Sesame Oil
1 tablespoon Rice Vinegar, Or White Wine Vinegar
1 pinch Ginger Powder

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

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