Winter Melon Soup
Print This Recipe
INGREDIENTS 4 dried Chinese mushrooms, 1 to 1-½ inches in diameter
1 pound of Winter Melon
3 cups chicken stock, fresh or canned
A (1/8-inch) thick slice cooked Smithfield ham, cut into 1-inch squaresPREPARE AHEAD
In a small bowl, cover the mushrooms with ½ cup of warm water and soak them for 30 minutes. Discard the water. Cut away the stems of the mushrooms and cut each cap in quarters.
Peel the melon, and discard the inner seeds and stringy fibers. Cut the melon pulp into ¼-inch slices, then cut the slices into 1-inch squares.
Have the mushrooms, melon, stock and ham within easy reach.
TO COOK
In a 2 to 3-quart heavy saucepan, combine the chicken stock, melon and mushrooms, and bring to a boil. Reduce the heat to low, half cover the pan and simmer for 15 minutes.
To serve, ladle the soup into a tureen or serving bowl and stir in the ham squares.
Serves 4