What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915839 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720