Shitake mushroom soup (san juan islands)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dried shitake mushrooms |
| 6 | cups | Warm water for soaking |
| And stock + extra as needed | ||
| ¼ | cup | Peanut oil |
| 2 | tablespoons | Sesame oil |
| 2 | cups | Onions; chopped |
| 2 | tablespoons | Garlic; minced |
| 2 | tablespoons | Ginger; chopped |
| 2 | cups | Celery; chopped |
| 2 | tablespoons | Fresh minced lemon grass |
| ½ | cup | Soy sauce |
| 2 | cups | Dry rice wine |
| ⅓ | cup | Corn starch mixed with |
| 1 | cup | Cold water |
| Dried red pepper flakes; to taste | ||
| 1 | cup | Green onions; thinly sliced |
Directions
Soak Shitake mushrooms in water for one hour. With scissors cut mushrooms into thin strips and return to water/stock.
In stock pot, heat oils and add onions and saute for five minutes. Add garlic and ginger and saute for five minutes. Add celery and lemon grass and saute mixture for five minutes, stirring as needed. Add mushrooms, water, soy sauce and rice wine. Cover and simmer on low for one hour. Add cornstarch mixture while stirring, then the red pepper and season to taste adjusting soy sauce and red peppers. If the soup is too thick, add water and cook a little longer.
Garnish with green onions.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Gail's, Lopez Village, Lopez Island, Wash.