Monday, December 08, 2014

Chinese Hot & Sour Soup

Chinese Hot & Sour Soup
by: Barbara  Burrell


4 TBS Cornstarch

6 TBS Cold Water

4 TBS Butter

2 Packages of Fresh Shitake Mushrooms (we prefer stems removed)

2 Cartons Swanson Chinese Hot & Sour Flavored Infused Broth

1 8oz Can Bamboo Shoots

1 lb Ground Pork (cooked and crumbled)

1 Tsp Mrs. Dash Garlic Herb Seasoning

1 TBS Garlic, Minced

1/2 Tsp Salt

1 Tsp Crushed Red Pepper (ground up into powder)

2 Green Onions, diced

2 Large Eggs, beaten

2 TBS Franks Hot Pepper Sauce


1.  Cook & crumble ground pork on medium heat in soup pot until done.  Drain off any grease.

2.  Add butter, garlic, green onions, mushrooms, bamboo shoots, salt, garlic & herb seasoning, crushed red pepper & hot pepper sauce to pot and heat throughout.  Stir regularly.

3.  Add Broth and turn heat to medium  high and bring to a boil.

4. Stir Cornstarch & Water in small bowl until smooth.

5.  Once Soup mixture reaches a boil reduce to low heat.  Add in Cornstarch  mixture and stir constantly.

6.  Add in beaten egg and allow to cook for 3 minutes. 

*optional*  Garnish with Green Onions

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