From the Kitchen of: Bonnie
Source: Better Homes and Gardens Quick Soups
Long-stemmed, tiny-capped, and slightly crunchy, enoki mushrooms play
an important role in Asian cooking.
These elegant mushrooms have a light, fruity flavor. They're
added to the soup at the last moment because they
will toughen if heated.
| 12 | oz. | fresh or frozen bay scallops |
| 5 | cups | reduced-sodium chicken broth |
| 1/2 | cup | dry white wine or reduced-sodium chicken broth |
| 3 | tbsp. | snipped fresh cilantro |
| 2 | tsp. | finely shredded lemon peel |
| 1/4 | tsp. | pepper |
| 1 | pound | asparagus spears, trimmed and cut into bite-size pieces |
| 1 | cup | fresh enoki mushrooms or shiitake mushrooms |
| 1/2 | cup | sliced green onions |
| 1 | tbsp. | lemon juice |
In a large saucepan combine the chicken broth, wine, cilantro, lemon peel, and pepper. Bring to boiling.
Add the drained scallops, asparagus, shiitake mushrooms (if using), and green onions. Return to boiling: reduce heat.
Simmer, uncovered, about 5 minutes or until asparagus is tender and
scallops are opaque.
Remove from heat. Stir in enoki mushrooms (if using) and lemon
juice.
Serve immediately.
Makes 4 servings (7 cups)