chinese cucumber soup
 
6 cup  chicken or vegetable broth
2 medium  cucumbers, peeled, seeded chopped
2 tsp  table salt
1 medium  cucumbers, peeled, seeded, scored and sliced crosswise
1 tsp  table salt
 
8   mushrooms, trimmed, brushed clean, thinly sliced (optional)
4   scallions, trimmed, peeled, chopped
  salt and pepper, to taste
8 tsp  sesame oil
1 Tbsp  rice vinegar, or white wine vinegar
1 pinch  ginger powder
  paprika
 
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 - 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. 
 
 
 
 
(ID: 78200) Mirror: rec.food.recipes: Wed, Oct 1, 2003


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