Chinese Cabbage Soup with Mushrooms 金针木耳冬菇白菜汤

Ingredients
40g dried lily bulbs, pre-soaked
5-6 dried Chinese mushrooms, pre-soaked and retain water
40g dried black fungus, pre-soaked
1/2 head Chinese cabbage
1 chicken carcass
1.5 litre Water
Salt to taste



Method
Soak mushrooms, lily bulbs, black fungus in 3 separate bowls for at least an hour. Change the water for soaking lily bulbs and black fungus several times. Drain lily bulbs, cut and discard the hard ends. Tie the bulbs into knots. Cut and discard the hard ends of black fungus.

Remove hard stems and cut mushrooms into halves. Retain the liquid used to soaked mushrooms. Separate leaves of cabbage. Wash and drain. Cut leaves into halves lengthwise, then cut into 2-inch long sections.

Bring water to boil. Add all ingredients, including the mushroom liquid and brew soup over medium heat for 15 minutes. Lower heat and simmer for another 30 minutes. Season with salt.

Dish and serve.