SNOW FUNGUS CHICKEN SOUP RECIPE RECIPES

Name: White Fungus Soup
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 1/3 ounce dried white fungus (tremella); 3 cups chicken stock or 3 cups chicken broth; 1 tablespoon white wine; 1 teaspoon soy sauce; 1/4 teaspoon msg (optional)

WHITE FUNGUS SOUP RECIPE - FOOD.COM

White Fungus Soup Recipe - Food.com image

This is a recipe for a traditional Chinese soup. I first tried it at Yong Sing in Honolulu. I found this recipe at chinesefooddiy.com. A couple of tips - do not use bouillon! Use either prepared broth (like that which one can buy in cartons) or, better yet, stock. As for the fungus which is the main ingredient, try Asian food stores for the dried fungus. If you live near a Chinatown, you'll probably have good luck at a Chinese grocery.

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1/3 ounce dried white fungus (tremella)
3 cups chicken stock or 3 cups chicken broth
1 tablespoon white wine
1 teaspoon soy sauce
1/4 teaspoon msg (optional)

Steps:

Wash the fungus in warm water, drain, and cover with 2 cups boiling water.
Let soak until soft (15-20 minutes).
Drain the fungus and remove any stems or hard areas.
Wash in warm water and rinse 3 times.
Place in serving dish.
Combine stock, wine, soy sauce, and MSG (if using) in a pot over medium heat.
Bring to boil.
Ladle 1 cup of broth over the fungus and l0 minutes, then drain.
Reheat the remaining stock, add to the fungus, and serve.

Nutrition Facts : Calories 137.4, FatContent 4.3, SaturatedFatContent 1.2, CholesterolContent 10.8, SodiumContent 682.7, CarbohydrateContent 13.1, FiberContent 0, SugarContent 5.8, ProteinContent 9.4

CREAMY CHICKEN MUSHROOM SOUP - JENNIFER MEYERING

Creamy Chicken Mushroom Soup - Jennifer Meyering image

Beautiful creamy mushroom soup with shredded chicken, fresh mushrooms, and carrots that is sure to fill you up!

Provided by Jennifer

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 Tbsp olive oil
1 boneless skinless chicken breast
2 Tbsp unsalted butter
3 cloves garlic (minced)
8 oz baby bella mushrooms (sliced)
1 small yellow onion (diced)
3 carrots (peeled and diced)
2 stalks celery (diced)
1/4 cup all-purpose flour
1 tsp dried thyme
4 cups chicken stock
1 cup heavy cream

Steps:

Heat olive oil in large skillet, season chicken with salt and pepper. Place chicken in pan and cook through. Remove from pan and let cool before shredding with a fork.
In a stockpot, melt butter over medium heat. Add garlic, mushrooms, onion, carrots, and celery; cooking, stirring occasionally until onions are translucent and vegetable are soft.
Whisk in flour and thyme until lightly browned then add shredded chicken and chicken stock. Cook until slightly thickened and heated through; about 4-6 minutes.
Stir in the heavy cream and season with salt and pepper. Cook until cream is heated through then remove from heat.
Serve immediately garnished with more thyme or rosemary.

Nutrition Facts : Calories 319 kcal, CarbohydrateContent 17 g, ProteinContent 10 g, FatContent 23 g, SaturatedFatContent 12 g, CholesterolContent 81 mg, SodiumContent 301 mg, FiberContent 1 g, SugarContent 5 g, ServingSize 1 serving

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