Recipe - Vegetarian Holiday Roast

One fourth cup Dried tree fungus
One fourth cup Dried tiger lilies
One fourth cup Dried Chinese mushrooms
1 cup Boiling water
1 Cake bean curd
3 cup Vegetable broth
3 tablespoon Cornstarch
One half cup Cold vegetable broth
1 teaspoon Soy sauce
One half teaspoon White pepper
1 One half tablespoon White wine vinegar
1 md Egg
1 teaspoon Cold water

In a bowl, combine the fungus, lilies, and mushrooms. Pour boiling water
over them and let them soak for 20 minutes. Drain and discard the water.
Squeeze all ingredients dry. Sliver the mushrooms. In a kettle over medium
heat, bring the vegetable broth to a simmer. Ad the fungus, lilies,
mushrooms, and bean curd. Simmer, uncovered for ten minutes. MIx the
cornstarch with the cold vegetble broth and stir into soup until it
thickens and clears. add the soy sauce, pepper, and vinegar. To serve: In a
small bowl, eat the egg with the water and pour into the simmering roth in
a slow steady stream. Turn off the heat at once. Stir and ladle into
bowls.Subj: Vegetarian Hot and Sour Soup

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip