Chinese Cucumber Soup

"Twelve Months of Monastery Soups"
 
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Ready In:
20mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
  • Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
  • Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
  • Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.

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Reviews

  1. 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.
     
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