Velvet turnip soup

1 servings

Ingredients

Quantity Ingredient
10 ounces Turnips
1 teaspoon Salt
2 tablespoons Vegetable oil
6 Black mushrooms; presoaked OR- shiitake mushrooms
½ cup Bamboo shoot, sliced
3 cups Liquid (soaking liquid from mushrooms plus water)
1 tablespoon Soy sauce
½ teaspoon Sesame oil

Directions

Peel turnips. Halve or quarter lengthwise, then cut into thin slices. Put turnip slices in a non-reactive bowl, and stir in 1 teaspoon salt, mixing thoroughly. Let stand for half an hour. Rinse well and squeeze out liquid. Lightly brown turnips in 2 tablespoons oil. Place turnips in a heatproof bowl and set aside.

Cut mushrooms and bamboo shoots into thin strips. Add mushrooms and bamboo shoots to turnips, along with liquid and soy sauce. Steam 20 minutes, or until vegetables are very tender. Add sesame oil and serve.

Adapted from Martin Stidham's "The Fragrant Vegetable" Adaption by Karen Mintzias

Submitted By KAREN MINTZIAS On 02-12-95

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