| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Soup | 4 | Servings | |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 1/2 | lb | Spinach |
| 1/2 | c | Bamboo shoots |
| 6 | c | Stock |
| 1 | ts | Salt |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Cut spinach leaves in 1-inch sections. Slice bamboo shoots and soaked mushrooms. 3. Bring Stock to a boil. Add mushrooms and bamboo shoots and simmer, covered, 10 minutes. 4. Add spinach and simmer, uncovered, 2 minutes more. Season with salt and sesame oil. VARIATIONS: For the dried mushmoms, substitute 1/4 pound fresh mushrooms, sliced. For the bamboo Shoots, substitute 1/2 cup celery or 1/2 cup carrots, diced. For the spinach, substitute water cress. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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