Every mother in this world has a very special chicken soup that soothes colds or warms the body. It is believed that this one prevents colds.

Chinese Three Mushroom Chicken Soup
  • 8-10 dried Shitake mushrooms, soaked 30-45 minutes in boiling water, cut stems and reserve for other use, quarter each mushroom
  • Bones from one roasted chicken
  • Meat from about ½ roasted chicken
  • 12 Chinese dried red dates, cut so essence can permeate soup
  • 1"x3" piece Chinese salted turnip
I.   Cook in 8C. water for about 1 hour.
  • 3-4 clumps Snow mushroom (Tremella fusiformis), soak about 15 minutes in hot water, cut out hard center and break into 1-2" pieces
  • 2 cups sliced oyster mushrooms, substitute reconstituted and coarsely chopped cloud ears (Auricularia auricula)

II.     Remove bones, meat, dates, and turnip from broth.

Add snow and oyster mushrooms and cook for about an additional 10 minutes.
Strip meat from bones and tear into pieces. Reserve for next step.
  • 2-3 T. cornstarch or to taste
  • 3 T. soy sauce or to taste
  • 1 t. sugar
  • 3 T. water
III.   Mix and add to boiling soup and bring back to a boil.
Return meat to soup and once more bring to boil.
  • 3 green onions, chopped
  • cilantro leaves to taste, optional
IV.   Add final ingredients and serve. About 4-6 servings.
Note: Snow mushrooms or snow ears (Tremella fusiformis) are available in Asian markets in red boxes with gold lettering because they are often given as gifts. The mushrooms appear as dried clumps about 3-4 inches in diameter and look like ruffled marigolds but off-white in color. Each cluster will expand about 3-4 times when reconstituted. The snow ears will remain crisp after cooking.
Shitake mushrooms are also available at Asian markets for a portion of the price charged in other supermarkets. Sometimes oyster mushrooms are also available in Asian markets. However, if you are lucky, you may find a friend who grows them or you can grow them yourself.

submitted by Doris Eng