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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 mushrooms and wine; reduce heat to “simmer” and cover; simmer 20 minutes.
- Sprinkle with green onion; serve immediately.
Makes 4 to 6 servings.