Friday, 6 June 2008
Vegetables and Mushroom Soup 冬菇白菜汤
It's the season for soup and stew again. I love winter, other than having to wear layers of clothes to work, but at any time I'll pick winter over summer. Sydney doesn't usually have showers during winter but it's been raining practically non-stop since Sunday. The sky cleared up this morning but remained gloomy and cold.
There's no better way to keep warm than to have some good old home-made soup. Forget about canned soups, cook soup from scratch with all the fresh ingrdients.
Here's sharing with you one of my favourite soups - vegetables and mushroom soup. This soup is healthy and great for ladies who want to keep in shape.
6 dried Chinese mushrooms
1/2 head Chinese cabbage
3 chicken bones
1.6 litre water
Salt to taste
Soak mushrooms in cold water for about 45 minutes until soft. Remove hard stems. 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. Cut carrots into bite size pieces.
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 45 minutes to an hour. Season with salt.
Dish and serve.