Bamboo Shoot & Mushroom Soup

This Chinese-style clear broth has a hint of ginger to enhance the flavor of the shredded bamboo and mushrooms.

Servings: 6

I ngredients:

1 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 pepper
Sprigs of fresh cilantro or chervil, to garnish


Put 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.

Mix the cornstarch with a little cold water and stir into the soup. Allow the soup to simmer gently until slightly thickened.

Taste the 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.

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