| 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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