Crab and Black Mushroom Soup

The Ultimate Soup Cookbook, Reader’s Digest

 

Crab and Black Mushroom Soup
Print Recipe
Crab and Black Mushroom Soup
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.