Recipe - Basic Vegetable Soup

1 (up to)
1 One half cup Vegetables
6 cup Stock
1 teaspoon Salt

1. Slice any of the vegetables listed below. Bring stock to a boil.

2. Add vegetables and simmer as indicated below. (When using more than
one vegetable, add each according to the time indicated by its cooking
requirements.) Season with salt.

VARIATIONS: Add to stock with vegetables, 1 teaspoon ginger juice; or 1
teaspoon vinegar and a few drops of sesame oil.

CUCUMBERS: Peel. Cut in half lengthwise. Scoop out seeds and slice.
Simmer, covered, 3 minutes.

LETTUCE: Chop. Simmer, uncovered, 1 to 2 minutes.

MUSHROOMS, DRIED: Soak and slice. Simmer, covered, 15 minutes.

PEAS: Shell. (You may also add One half cup fresh mushrooms, cut or sliced up .) Simmer,
uncovered, 10 minutes.

TOMATOES: Use canned tomatoes, mashed; or 6 tablespoons tomato juice.
Simmer, covered, 2 to 3 minutes.

TURNIPS: Peel Chinese white turnips. Cut in chunks. Simmer, covered, 30
minutes.

WATER CRESS: Remove toughstems. Simmer, uncovered, 1 to 2 minutes.

ZUCCHINI: Use peeled or unpeeled. Cut in 1/4inch slices. Simmer,
covered, 3 to 5 minutes.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.