Mandarin Soup

Name: Mandarin Soup
Ingredients: 4 large fresh shiitake mushrooms; 2 garlic cloves, peeled and crushed; 2 skinless chicken thighs, and fat removed; 6 cups water; 1 leek, chopped; 1 tablespoon minced fresh gingerroot or 1 teaspoon dried ginger; 3 tablespoons soy sauce; 5 scallions, diced; 1/2 cup snow peas, destringed and cut into thirds; 1/2 cup mung bean sprouts; 1 tablespoon dry sherry; 1/8 teaspoon fresh ground pepper; 1 (11 ounce) can mandarin oranges, drained

13 ingredients

9 steps

Ingredients

4 large fresh shiitake mushrooms
2 garlic cloves, peeled and crushed
2 skinless chicken thighs, and fat removed
6 cups water
1 leek, chopped
1 tablespoon minced fresh gingerroot or 1 teaspoon dried ginger
3 tablespoons soy sauce
5 scallions, diced
1/2 cup snow peas, destringed and cut into thirds
1/2 cup mung bean sprouts
1 tablespoon dry sherry
1/8 teaspoon fresh ground pepper
1 (11 ounce) can mandarin oranges, drained

Directions

1

Snap the stems off the mushrooms. Reserve the caps.
2

Put the stems in a pot with the garlic, chicken, water, and leek, and simmer for 45 minutes.
3

Strain the stock, discard the vegetables, and set the chicken aside.
4

Put the stock back in the pot. It will have been reduced by about one-third, do not add water.
5

Take the chicken off the bones and cube it, add it to the pot.
6

Add the ginger, soy sauce, scallions, snow peas, bean sprouts, pepper, and sherry to the soup.
7

Slice the mushroom caps and put them inches.
8

Puree the mandarin oranges and add them to the pot.
9

Bring the soup to a gentle simmer. Cook for 10 minutes, check the seasonings add more pepper add soy sauce if needed.