|
Read 7633544 times
Connect me to:
|
Apricot and Bean Curd SoupSoups and Congees
| Apricot and Bean Curd Soup |
|---|
Ingredients:
2 bean curd cakes, one firm the other soft, sliced thin
2 quarts chicken stock
1 teaspoon coarse salt
6 ripe apricots, seeds discarded, each cut in eight slices
1 large Chinese black mushroom, soaked in half cup warm water for half an hour, stem discarded, then minced
Preparation:
1. Put bean cakes, stock, and salt up to boil, then reduce the heat and simmer for twenty minutes.
2. Add apricot slices and the minced mushrooms, and simmer for three minutes, then serve.
|
|
