Chinese Vegetable Chowder

[Guest guest]

Serves 4-6

 

Mushrooms need to soak for at least 30-40 minutes

ahead of time, and this can be done up to two days

in advance.

 

2 oz. dried Chinese black mushrooms

5 cups boiling water

1 lb. pkg. frozen corn, defrosted

1 - 1 1/2 tsp. salt

1-2 tsp. soy sauce

pepper, to taste

1 med. carrot, diced

1 stalk celery, minced

8 oz. water chestnuts, minced

 

Place mushrooms in med.-lg. bowl, pour in the

boiling water. Cover with plate and let stand

for 30-40 min., or until soaked through and

soft. Drain well, reserving both mushrooms

and water, squeezing all excess liquid from

mushrooms.

Place mushrooms on cutting board and slice

thinly, removing and discarding stems.

 

Combine mushroom water and corn in processor

or blender, puree until smooth. Transfer to kettle

or large pan. For a smoother soup, you can

strain the puree on it's way to the kettle. Stir

in sale, soy sauce, pepper.

 

Steam carrot and celery until tender.

 

Add mushrooms from step 1, carrot, celery, and

water chestnuts to soup. Heat before serving.