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Treasure Soup
by Danielle Helsel
serves: 6
 
Ingredients:
  2 litres   Chicken Stock
  3   Shitake mushrooms (To be diced into 1-cm or smaller)
  5   Canned Button Mushrooms (To be diced into 1-cm or smaller)
  2 Cups   White Snow Fungus, soaked and washed(To be diced into 1-cm or smaller)
  8   water chestnuts, peeled (To be diced into 1-cm or smaller)
  1   medium carrot, peeled(To be diced into 1-cm or smaller)
  2 Cups   frozen vegetables (corn, carrots, peas), thawed
  2 Cups   chicken or pork, marinated in a bit soy sauce, salt, pepper, sesame oil and cornstarch
    salt & pepper to taste
    chopped green onions for garnishing
Directions:
  Bring chicken stock to a boil. Add diced mushrooms, white fungus, carrots and chestnuts and simmer for about 30 minutes. Add the diced meat, bring to a boil and then add frozen vegetables. Season to taste. Turn off fire. Garnish with chopped green onions for color and add a shake of white pepper. Enjoy!