China Sea-Style Prawn and Lean Fish Soup

Name: China Sea-Style Prawn and Lean Fish Soup
Cuisine: France
Ingredients: Pepper from the mill; One 2 x ½-inch piece fresh tangerine rind without pith, finely chopped; ½ red bell pepper, seeded and cut into 1 x ⅛-inch sticks; 2 scallions, sliced into ⅛-inch-thick slivers on the diagonal; Salt; 4 jumbo shrimp in their shells; 1 tablespoon dark soy sauce; 2 tablespoons dry sherry; 1½ teaspoons peeled and finely grated fresh ginger; 3 dried Chinese black mushrooms; 6 cups clear chicken broth of your choice; 4 jumbo shrimp in their shells

Preparation info

LFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The basic broth used in this soup can be any fat-free chicken broth at your disposal; homemade broth gives better results than canned to my personal taste, but the Oriental spices are often strong enough to disguise the difference.

Ingredients

3 dried Chinese black mushrooms
6 cups clear chicken broth of your choice
4 jumbo shrimp

Europe
Asia
France
China
Soup

Method

Soak the black mushrooms in cold water to cover until rehydrated. Remove, rinse, and chop the stems. Slice the mushroom caps into 1 x ¼-inch slivers and set aside. Strain the mushroom soaking liquid through a double thickness of paper towels.

Bring the chicken broth to a boil in a large saucepan. Add the strained mushroom soaking liquid and chopped stems. Shell the raw shrimp, add the s