Recipe - Exotic Chinese Cucumber Soup

6 cup Chicken Or Vegetable Broth
2 md Cucumbers, Peeled, Seeded,
Diced
8 Mushrooms, Washed, Thinly
Sliced
4 Scallions, Chopped
Salt And Pepper, To Taste
8 teaspoon Sesame Oil
1 tablespoon Rice Vinegar, Or White Wine
Vinegar
1 pn Ginger Powder

1. Place the broth in a soup pot and bring it to a boil. Add the cucumbers,
mushrooms, scallions, salt , and pepper. Cover the soup pot and cook gently
over lowmedium heat for 15 to 20 minutes.

2. Blend the soup in a blender. Add the extra seasoningssesame oil,
vinegar and ginger and blend well. Refrigerate the soup for a few hours
and serve cold. Or reheat the soup and serve it hot as the Chinese do.

Recipe by: Twelve Months of Monastery Soups Posted to MCRecipe Digest V1
#648 by Sue suechef@sover.net on Jun 24, 1997