Date: Fri, 10 Feb 95 18:35:00 PST
From: sally charette (ECZ5SCC@MVS.OAC.UCLA.EDU)
Tangy Multi-Mushroom Soup
1 small package enoki mushrooms
5-6 large dried Shitake mushrooms
1 large can straw mushrooms
3-4 black fungus mushrooms or any variety of mushroom you're comfy with--I
used a dried version of these and they became huge!
8 cups water
1/4 cup dry sherry or rice wine
1/3 cup cider vinegar
2 Tbs. soy sauce
2-3 egg whites
3 sliced scallions
1/4-1/2 tsp. white pepper
2 tbs. cornstarch
Boil 2 cups of the water and pour it over the Shitake and fungus and any ever
other dried mushrooms you may have chosen. Let this sit in a bowl for 30
minutes. When the mushrooms have finished soaking, squeeze the juice out
of them and cut them into bit sized pieces; do not use the stems. Pour
the soaking juice into a large soup pan with 5 1/2 cups of water. Bring
the water and all the mushrooms EXCEPT the enoki mushrooms to a boil.
Add rice wine or sherry, soy sauce and vinegar. Reduce the heat and allow
mixture to simmer for at least 10 minutes. (If you're trying to get other
dishes to come out at the same time, this is a good place to just let the
mixture simmer till you're ready for it!)
Mix the cornstarch and the remaining 1/2 cup of cool water in a cup. Wisk
the mixture into the hot soup... this is the possible lump stage, but with
all the mushrooms and egg whites, who will know?).
Drizzle the egg whites into the soup, whisking or stirring constantly.
Add the white pepper.
Wait 2-3 minutes and then dish up the soup, garnishing each bowl with
scallions and enoki mushrooms. (These last add a lot of flavor!)