Soup Cookbook

Directions

• 1. Slice any of the vegetables listed below.
• Bring stock to a boil.
• 2. Add vegetables and simmer as indicated below.
• (When using more than one vegetable, add each according to the time indicated by its cooking requirements.
• ) Season with salt.
• VARIATIONS: Add to stock with vegetables, 1 teaspoon ginger juice; or 1 teaspoon vinegar and a few drops of sesame oil.
• CUCUMBERS: Peel.
• Cut in half lengthwise.
• Scoop out seeds and slice.
• Simmer, covered, 3 minutes.
• LETTUCE: Chop.
• Simmer, uncovered, 1 to 2 minutes.
• MUSHROOMS, DRIED: Soak and slice.
• Simmer, covered, 15 minutes.
• PEAS: Shell.
• (You may also add 1/2 cup fresh mushrooms, sliced.
• ) Simmer, uncovered, 10 minutes.
• TOMATOES: Use canned tomatoes, mashed; or 6 tablespoons tomato juice.
• Simmer, covered, 2 to 3 minutes.
• TURNIPS: Peel Chinese white turnips.
• Cut in chunks.
• Simmer, covered, 30 minutes.
• WATER CRESS: Remove toughstems. Simmer, uncovered, 1 to 2 minutes.
• ZUCCHINI: Use peeled or unpeeled.
• Cut in 1/4-inch slices.
• Simmer, covered, 3 to 5 minutes.
• From , ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.