Shiitake Hot and Sour Soup

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 31

Here's a very tasty soup from the AMC Cookbook that illustrates how you can creatively adapt basic recipes to include interesting mushrooms. Add wood ear mushrooms and/or substitute other vegetables for peas to transform this soup into your own specialty! (See suggestions in parentheses.)

Cut shiitake mushrooms, bamboo, and tofu into thin strips. (Cut vegetables into bite sized pieces.) Bring stock to boil and add mushrooms, bamboo, tofu, and peas (or other vegetables). Simmer for 2 minutes. Mix soy sauce, vinegar and cornstarch with 2 T. stock. Stir into soup with remaining stock and reserved mushroom liquid. Add salt and lots of pepper. Simmer for 2 minutes, add sesame oil, and serve. Serves 4. (This soup is delicious served with fried wonton wrapper strips.)