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Many Mushroom Soup

Soups and Congees

Many Mushroom Soup
1 Tablespoon vegetable oil
3 slices fresh ginger, slivered
2 Tablespoons mushroom soy sauce
½ pound fresh button mushrooms, wiped clean, trimmed and sliced
1 fifteen-ounce can straw mushrooms, drained and sliced head to stem
1 pound fresh or canned oyster mushrooms, sliced
1 large fresh shiitake mushroom, stem removed, then sliced
4 dried shiitake mushrooms, soaked until soft, stems discarded, caps sliced
2 slices seaweed sheets, cut in half, then slivered
1/2 cup canned baby corn, sliced the long way
1/2 cup bamboo shoots, cut into long thin slices
1/2 cup sliced water chestnuts, cut into strips
5 cups chicken broth
1 teaspoon sesame oil
1/2 cup fresh coriander leaves and stems, chopped
1. Heat oil and stir-fry the ginger for one minute, then add soy sauce and all the other ingredients except the fresh coriander.
2. Bring to the boil, reduce the heat, and simmer for ten minutes, then serve topped with the coriander pieces.

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