Hot and Sour Soup 2

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

Ingredients

1/2	cup	mushrooms	dried
1	cup	water	warm
3	cups	vegetable stock
1	tablespoon	sherry	dry
1/2	cup	bamboo shoots
4	ounces	tofu	diced
1/2	cup	green peas	thawed
2	tablespoons	white wine vinegar
1	tablespoon	soy sauce
2	tablespoons	cornstarch
1/4	cup	water
1/2	teaspoon	white pepper
1	teaspoon	sesame oil
1	each	egg	lightly beaten
2	each	scallions, spring or green onions
1	x	salt	to taste

Directions

See vegetable stock recipe or use Vegetarian- style instant bouillon.

For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.

Cut bamboo shoots in matchstick pieces, or 1/2 cup sliced water chestnuts.

Cut green onions into 1-inch diagonal slices.

Cover mushrooms with water and let stand for 30 minutes.

Remove mushrooms; cut off and discard stems.

Thinly slice mushrooms and set aside.

Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.

Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.

Bring to a boil, then reduce heat; cover and simmer for 15 minutes.

Add tofu, peas, white vinegar, and soy; heat for 3 minutes.

In a small bowl, stir together cornstarch and the 1/4 cup water.

Add to soup and cook, stirring, until slightly thickened.

Turn off heat.