Recipe - Hot Apple Wine

5 Dried wood ear mushrooms
5 Dried shiitake mushrooms
2 tablespoon Soy sauce
One half md Jicama; julienned (1 cup)
2 md Carrots; julienned
(about 1cup)
1 md Onion; thinly cut or sliced up
(about 1 cup)
5 ounce Firm silken tofu
Drained and julienned
1 tablespoon Malt vinegar
One half teaspoon Szechuan hot and spicy sauce
One half teaspoon Salt
2 tablespoon Cornstarch dissolved in 1/2
cup water

6 SERVINGS DAIRYFREE

The delicate flavor of this soup makes it an excellent choice for the first
course of an Asianinspired meal.

Soak dried mushrooms in One half cup hot water for 20 minutes. Remove mushrooms
from soaking water; reserve liquid. Chop mushrooms; set aside.

In large saucepan, bring One fourth cup water and soy sauce to a boil. Add jicama,
carrots and onion. Reduce heat, cover and simmer until tender, about 8
minutes. Add mushrooms with reserved liquid, tofu, 5 cups water, vinegar,
Szechuan sauce and salt. Bring to a simmer, add dissolved cornstarch and
simmer, stirring, until thickened.

PER CUP: 64 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 12G CARB.; 0 CHOL.;
563MG SOD.; 3G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 58

Converted by MM_Buster v2.0l.