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Hot and Sour Mushroom Soup

Ingredients

6 cups bouillon

1 6" piece lemongrass, split lengthwise and crushed

Rind of one lemon, grated

2 garlic cloves, minced

½ cup bamboo shoots cut in matchsticks

1 bunch green onions, sliced thin

½ pound mushrooms, sliced

2 tablespoons oyster sauce

2 tablespoons cornstarch

2 tablespoons water

juice of one lemon

4 tablespoons Benefiber®*

½ teaspoon chili paste, or a pinch of cayenne, to taste

¼ cup chopped cilantro

Instructions

In a large pot, bring the bouillon to boil with lemon grass, lemon rind, and garlic; reduce heat and simmer, covered, 15-20 minutes. Add the bamboo shoots, green onions, mushrooms and oyster sauce and cook 5 minutes. Mix the cornstarch and water into a smooth paste and stir into the soup; return the soup to a boil. Remove the lemon grass, stir in the lemon juice and Benefiber. Add chili paste or cayenne to taste. Ladle into soup bowls and garnish with the cilantro.

Yield: 6-8 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.

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