Mixed Mushroom Soup With Bok Choy
2 teaspoons of sesame oil
1 small onion minced
1 garlic clove minced
8 - 10 dried shiitake or maitake mushrooms
1 tablespoon natural soy sauce - (to 2) or to taste
3 cups sliced fresh mixed mushrooms - (to 4) (use 2 or 3 kinds from among baby bella, oyster, fresh shiitake, or enoki)
1 cup of dry white wine
5 - 6 stalks bok choy, greens included, thinly sliced
3 - 4 scallions, white and green parts, sliced
2 - 3 tablespoons of soy sauce or to taste
Freshly-ground black pepper to taste
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add 6 cups water, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes. Remove from the heat and let stand another 15 minutes. Strain through a fine sieve. Reserve the mushrooms, trimming and discarding their tough stems; thinly slice the caps.
Return the broth and sliced shiitakes to the soup pot and bring to a simmer. Add the fresh mushrooms and simmer gently for 10 to 15 minutes, covered, or until they are cooked but still pleasantly chewy.
Add the remaining ingredients and simmer for another 5 to 8 minutes, or just until the bok choy is tender-crisp. Serve at once.
This recipe yields 4 to 6 servings.
Comments: Use the broth portion of this recipe as the basis for other Asian-style soups.
Formatted for MC7 08-04-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 28 Calories; 2g Fat (62.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.
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