Crab and Black Mushroom Soup
An exotic spin on traditional mushroom soup, using crabmeat.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 cup long-grain white or brown rice
- 1 28g package Chinese black mushrooms
- 2 tbsp vegetable oil
- 3 scallions with tops finely chopped
- 1 tbsp fresh ginger minced
- 224 g crabmeat fresh or thawed and drained frozen, picked over
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp dry sherry
- 1 cup frozen green peas thawed
- 2 tbsp cornstarch blended with 1/4 cup cold water
- 2 large eggs beaten with a pinch of salt
- 1 tsp Oriental sesame oil or to taste
- 4 scallion tops thinly sliced (optional)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
