Ingredients
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6
-
-
2
-
8
-
8
-
1
-
4
-
1
-
-
-
-
-
-
-
Directions
Chinese Cucumber Soup, Twelve Months of Monastery Soups, Yummy soup, though a little too much sesame oil. I made this twice, the 2nd time adding 2 cloves chopped garlic, cutting the sesame oil in half, and using low-sodium organic chicken broth, and this turned out delicious. I’ve been looking for a warm, non-creamy cucumber soup recipe for a long time, and this is wonderful. Super easy to make too., Twelve Months of Monastery Soups
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Steps
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1
Done
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Place the Broth in a Soup Pot and Bring It to a Boil. Add the Cucumbers, Mushrooms, Scallions, Salt , and Pepper. |
|
2
Done
|
Cover the Soup Pot and Cook Gently Over Low-Medium Heat For 15 to 20 Minutes. |
|
3
Done
|
Blend the Soup in a Blender. Add the Extra Seasonings-Sesame Oil, Vinegar and Ginger- and Blend Well. |
|
4
Done
|
Refrigerate the Soup For a Few Hours and Serve Cold. or Reheat the Soup and Serve It Hot as the Chinese Do. |
