Crab and Black Mushroom Soup
An exotic spin on traditional mushroom soup, using crabmeat.
Ingredients
1/2 cup long-grain white or brown rice
1 package (28 g) Chinese black mushrooms
2 tablespoons vegetable oil
3 scallions with tops, finely chopped
1 tablespoon minced fresh ginger
224 g fresh or thawed and drained frozen crabmeat, picked over
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups chicken stock
2 tablespoons soy sauce
1 tablespoon dry sherry
1 cup frozen green peas, thawed
2 tablespoons cornstarch blended with 1/4 cup cold water
2 large eggs beaten with a pinch of salt
1 teaspoon Oriental sesame oil, or to taste
4 scallion tops, thinly sliced (optional)
1 package (28 g) Chinese black mushrooms
2 tablespoons vegetable oil
3 scallions with tops, finely chopped
1 tablespoon minced fresh ginger
224 g fresh or thawed and drained frozen crabmeat, picked over
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups chicken stock
2 tablespoons soy sauce
1 tablespoon dry sherry
1 cup frozen green peas, thawed
2 tablespoons cornstarch blended with 1/4 cup cold water
2 large eggs beaten with a pinch of salt
1 teaspoon Oriental sesame oil, or to taste
4 scallion tops, thinly sliced (optional)
Directions
- Cook rice according to package directions, then drain and set aside. Meanwhile, in a small heatproof bowl, soak mushrooms in 1 cup boiling water 15 minutes. Drain, reserving soaking water, and slice mushrooms, discarding stems.
- In a wok or large saucepan over medium-high heat, heat oil. Add scallions and ginger and stir-fry 30 seconds. Add crab, mushrooms, salt and pepper, and stir-fry 1 minute.
- Add stock, soy sauce, sherry and reserved soaking water and bring to boil. Add peas, reduce heat and simmer, uncovered, about 3 minutes or until tender.
- Increase heat to high and bring to boil. Blend in cornstarch mixture, reduce heat and simmer, stirring constantly, about 1 minute or until slightly thick. Remove from heat and slowly add eggs in a thin stream. Stir in sesame oil. Divide reserved rice among 4 bowls, ladle in crab and black mushroom soup and sprinkle with scallion tops, if desired.
The Ultimate Soup Cookbook, Reader's Digest
