Shoot & Mushroom Soup
Chinese-style clear broth has a hint of ginger to enhance
the flavor of the shredded bamboo and mushrooms.
3/4 qts. chicken stock or vegetable stock
4 oz canned bamboo shoots, drained and cut
into thin strips
8 oz button mushrooms, or drained canned straw mushrooms,
thinly sliced 1 inch piece of fresh root ginger, peeled
and cut into 4 pieces
2 tablespoons light soy sauce
2 teaspoons dry sherry
1 teaspoon wine vinegar
2 teaspoons corn starch salt and freshly ground black
Sprigs of fresh cilantro or chervil, to garnish
the stock, bamboo shoots, mushrooms, ginger, sauce, sherry,
and vinegar into a large saucepan and bring slowly to
the boil. Simmer for 10-15 minutes. Remove! pieces of
ginger and discard.
the cornstarch with a little cold water and stir into
the soup. Allow the soup to simmer gently until slightly
soup and adjust the seasoning, if necessary. Ladle it
into 6 bowls. To garnish, float a few small sprigs of
cilantro or chervil on the surface of each.