| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Chinese | Holiday, New text im, Soups | 1 | Servings |
INGREDIENTS
| 6 | c | Chicken Or Vegetable Broth |
| 2 | md | Cucumbers, Peeled, Seeded, Diced |
| 8 | Mushrooms, Washed, Thinly Sliced | |
| 4 | Scallions, Chopped | |
| Salt And Pepper, To Taste | ||
| 8 | ts | Sesame Oil |
| 1 | tb | Rice Vinegar, Or White Wine Vinegar |
| 1 | pn | Ginger Powder |
INSTRUCTIONS
1. Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper. Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes. 2. Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well. Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do. Recipe by: Twelve Months of Monastery Soups Posted to MC-Recipe Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997
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