Hot Oriental Mushroom Soup
Makes 4 to 6 servings.
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
1. Bring stock to boil in uncovered wok at 250°F.
2. Add mushrooms and wine; reduce heat to “SIMMER” and cover; simmer 20 minutes.
3. Sprinkle with green onion; serve immediately.
- West Bend Admin