Shitake Mushroom Soup
* exported from bigoven * 
 
shitake mushroom soup (san juan islands) 
 
recipe by : 
serving size :1 
cuisine :american 
main ingred. :soup 
categories :lemon wine 
ginger soy sauce 
green onion rice wine 
rice onion 
garlic mushrooms 
sesame celery 
corn 
 
amount measure ingredient -- preparation method 
  --------------------------------
4 oz.  dried shitake mushrooms
6 cup  warm water for soaking
  and stock + extra as needed
1/4 cup  peanut oil
2 Tbsp  sesame oil
2 cup  onions; chopped
2 Tbsp  garlic; minced
2 Tbsp  ginger; chopped
2 cup  celery; chopped
2 Tbsp  fresh minced lemon grass
1/2 cup  soy sauce
2 cup  dry rice wine
1/3 cup  corn starch mixed with
1 cup  cold water
  dried red pepper flakes; to
1 cup  green onions; thinly sliced
 
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 recipe by: gails, lopez village, lopez island, wash. 
 
 
** this recipe can be pasted directly into bigoven for windows. ** 
** easy windows recipe software. try it free at www.bigoven.com. ** 
 
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(ID: 6053) Mirror: rec.food.recipes: Fri, Sep 24, 2004


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