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CATEGORY CUISINE TAG YIELD
Grains Restaurant, Soups/stews, Washington 1 Servings

INGREDIENTS

4 oz Dried shitake mushrooms
6 c Warm water for soaking
And stock + extra as needed
1/4 c Peanut oil
2 T Sesame oil
2 c Onions, chopped
2 T Garlic, minced
2 T Ginger, chopped
2 c Celery, chopped
2 T Fresh minced lemon grass
1/2 c Soy sauce
2 c Dry rice wine
1/3 c Corn starch mixed with
1 c Cold water
Dried red pepper flakes, to
taste
1 c Green onions, thinly sliced

INSTRUCTIONS

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 #4 -- Washington &
Oregon, 1997. ISBN:0-9609950-2-1  Typed and MC_Busted for you by Brenda
Adams <adamsfmle@sprintmail.com>  Recipe by: Gail's, Lopez Village,
Lopez Island, Wash.

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Nutrition (calculated from recipe ingredients)
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Calories: 1265
Calories From Fat: 459
Total Fat: 82.5g
Cholesterol: 0mg
Sodium: 4520.6mg
Potassium: 5250.8mg
Carbohydrates: 308.2g
Fiber: 14.1g
Sugar: 23g
Protein: 15.5g


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