Wild Soup!

Name: Wild Soup!
Yield: Serves 4 to 5 in large bowls, 6 to 8 in small bowls
Cuisine: China
Ingredients: Enoki mushrooms and chive blossoms for garnish, if available; 5 to 6 fresh shiitake mushroom caps, sliced paper-thin; 1 tablespoon chopped Chinese chives; ½ cup wild rice; Roasted Szechwan Pepper-Salt; 1 small or ½ medium bulb fennel, halved lengthwise, cored, and sliced crosswise paper-thin; 2 small inner ribs celery, sliced on the diagonal into paper-thin commas; ¼ cup thinly sliced green and white scallion rings; Kosher salt; 4 cups water or unseasoned stock; ½ cup finely shredded carrot

Preparation info

Serves
4 to 5
in large bowls

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a light soup made distinctive by the flavors of wild rice and wild mushrooms. It is a pretty mix of browns and greens, studded with glimmers of white. If the suggested ingredients are not available, feel free to improvise. It’s hard to get too wild with such a simple soup.

Ingredients

½ cup wild rice
Roasted Szechwan Pepper-Salt
4 cups water or unsea

Asia
China
Gluten-free
Vegan
Soup

Method

Rinse the wild rice under cool water; drain.
Combine the rice, ½ teaspoon pepper-salt, and 4 cups water or unseasoned stock in a saucepan. Bring to a simmer over moderate he