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Wild Mushroom Soup
Soups and Congees
|Wild Mushroom Soup|
1/2 pound assorted wild mushrooms, cut in quarters
1/2 fresh lingzi mushroom (about a two-inch square piece cut into small pieces)
1 Tablespoon vegetable oil
1 onion, sliced
1 two-inch piece Yunnan or Smithfield ham, minced
1 small Chinese yam, peeled and diced
2 egg yolks, beaten until light yellow
2 Tablespoons garlic shoots, minced
salt and pepper, to taste
1. Heat wok or fry pan and add all mushrooms, the onion slices, and the oil. Fry for two minutes, then add the minced ham and fry another minute before adding the yam cubes. Fry this for two minutes, then add six cups of boiling water, and bring to the boil, then immediately reduce the heat.
2. Simmer for half an hour, then add egg yolks, garlic shoots, and salt and pepper, and serve.