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Hot Oriental Mushroom Soup
- 4 cups chicken stock 6 Chinese dried mushrooms soaked in ½ cup hot water 20 minutes, stems discarded, caps thinly sliced
- ½ cup Madeira chopped green onion
- Bring stock to boil in uncovered wok at 250°.
- Add mushroom and wine; reduce heat to “simmer” and cover; simmer 20 minutes.Sprinkle with green onion; serve immediately.
Makes 4 to 6 servings.