A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chinese Cucumber Soup
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- #7302
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 cups chicken or vegetable broth
2 medium cucumbers, peeled, seeded and chopped
2 teaspoons salt
1 medium cucumbers, peeled, seeded, scored and sliced crosswise
1 teaspoon salt
8 mushrooms, trimmed, brushed clean, thinly sliced (optional)
4 scallions, trimmed, peeled, chopped
salt and pepper, to taste
8 teaspoons sesame oil
1 tablespoon rice vinegar or white wine vinegar
1 pinch dry ginger powder
paprika
directions
Peel, seed and chop 2 cucumbers. Peel, seed and slice 1 cucumber. Place the chopped cucumber in a bowl and sprinkle with 2 tsp. salt. Place the sliced in another bowl and sprinkle with 1 tsp salt. Let each stand for about 1 hour.
Drain well. Reserve the sliced cucumber. Place broth in a soup pot and bring to a boil. Add chopped cucumbers, mushrooms (optional), salt, and pepper. Cover the soup pot and cook gently over low-medium heat for about 15 minutes.
Cool soup enough to blend. Blend soup in blender. Add extra seasonings (sesame oil, vinegar and ginger) and blend well. Refrigerate soup for a few hours and serve cold with cucumber slices on top. Sprinkle with paprika. Or, reheat soup and serve it hot as the Chinese do.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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