Oriental mushroom soup - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Small (about -/4-lb) whole chicken breast | |
| 6 | cups | Water |
| 3 | Slices fresh gingerroot | |
| ½ | teaspoon | Salt |
| 1 | pounds | Large shrimp in shell, rinsed |
| ½ | cup | Sliced bamboo shoots |
| ¼ | cup | Chopped green onions |
| ½ | (2 1/2-oz) package dried tree-ear mushrooms | |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Oriental sesame oil |
| 3 | ounces | Fresh shiitake mushrooms, stemmed |
| 1 | cup | Fresh spinach leaves, rinsed and stems removed |
| ½ | (3 1/2-oz) package enoki mushrooms | |
Directions
1. In 4-quart saucepan, heat chicken, water, gingerroot, and salt to boiling over high heat. Reduce heat; cover and simmer 20 to 25 minutes or until chicken is tender. Add shrimp and cook just until pink.
2. With slotted spatula, transfer chicken and shrimp to separate bowls; set aside until cool enough to handle.
3. Meanwhile, strain broth through fine sieve or cheesecloth and return to saucepan. Add bamboo shoots, green onions, dried mushrooms, soy sauce, and sesame oil.
4. Remove and discard skin and bones from chicken. Cut meat into 2-inch strips. Add chicken and shiitake mushrooms to broth in saucepan. Heat to boiling over high heat; reduce heat to low and cook 10 minutes.
5. Shell and devein shrimp. Add shrimp to broth mixture along with spinach and enok1 mushrooms. Heat to boiling over high heat and serve immediately.
Country Living/Sept/93 Scanned & fixed by DP & GG