Black Mushroom Soup
|Dried black mushrooms||1⁄4 Cup (4 tbs) (Available In Italian And Oriental Markets)|
|Warm water||1 Cup (16 tbs)|
|Vegetable broth/Chicken broth||1 Quart|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Ginger root||1 Tablespoon, grated|
|Tamari||2 Tablespoon (Soy Sauce)|
|Sliced bamboo shoots||1⁄2 Cup (8 tbs)|
|Sliced scallions||1⁄2 Cup (8 tbs)|
1. Put the dried mushrooms in a small bowl. Cover with warm water and let soak for 15 minutes. Drain and slice the mushrooms.
2. Put the broth in a large saucepan and heat to boiling. Meanwhile, heat the oil in a small skillet and saute the garlic and mushrooms for 3 minutes.
3. Add the mushroom mixture to broth along with ginger, soy sauce, bamboo shoots, and scallions. Cover and simmer for 2 minutes.