VELVET CORN SOUP (SALLYE)
Bonuse: It's vegetarian.
4 ozchinese black mushrooms
2 cboiling water
6 cuncooked corn
1 tspsea salt
1 tspfreshly ground black pepper
1 tspchinese sesame oil
2 Tbspdry sherry
1/2 cfinely minced parsley, green onions, and/or cilantro (optional)
1/2 mediumred bell pepper, finely minced (optional)
How to Make VELVET CORN SOUP (SALLYE)
- Briefly rinse the dried mushrooms under running water, place them in a large bowl and set aside.
Place water in a large heavy saucepan and bring to a boil.
Once water is boiling, remove from heat and pour over mushrooms.
Cover bowl with a lid or plate and let stand at least one hour.
Drain well, saving the water (you will use it to make the soup). Squeeze excess water from the mushrooms.
Pour the water back into the saucepan and set aside.
Place the mushrooms in a zip lock bag or other airtight container and store in fridge for later use.
- Add the remaining ingredients, except the garnishes, to the soup mixture. Cook over medium just until boiling, then reduce heat and simmer for 10-15 minutes.
Remove from heat, pour soup into food processor and pulse until puréed.
Adjust the seasoning if necessary.
If you want a smoother texture, strain the purée through a fine sieve after you remove from food processor.
garnish each bowlful with a very light sprinkling of finely minced garnishes.