Spinach & radish soup

[Luckytrim]

SPINACH & RADISH SOUP


This soup is designed primarily as a "Soup Course" dish, but with enough salad and Italian bread to go around, it'll work well for a supper.

42 oz chicken broth
1/4 to 1/2 cup rice vinegar
1/2 tsp white pepper
2 1/2 tbl brown sugar
1/2 tsp ground ginger
1/2 to 3/4 tsp cayenne pepper
2 1/2 cups sliced radishes
2 to 2 1/2 cups shredded spinach leaves
2 cups sliced scallions
1 cup Portabella mushrooms, cubed
1 lb. Raw, de-veined shrimp, halved

in a large soup kettle, bring broth to a boil.
Stir in ginger, sugar, pepper and vinegar
Stir in scallions
Stir in radishes and spinach
Return to almost a boil and cook about 5 minutes
Stir in Mushrooms
Stir in shrimps
Simmer for five minutes more
Remove from heat and let stand for 5-6 minutes
Serve


http://i19.photobucket.com/albums/b174/luckytrim/testVI002.jpg

[sattie]

Definately different! Wow... I'm trying to imagine what it tastes like!

[Luckytrim]

It's got a "chinatown" bent to it............... First time i tried this, the smell nearly drove me out of the kitchen (Warden said, "you're gonna EAT that?") I'm so glad I stuck with it tho'. I spread my soups around in the winter months, and this one always is requested early..........
I try for eight of these every sunday, for distribution to my co-workers......
http://i19.photobucket.com/albums/b174/luckytrim/testVI006.jpg

This just happens to be the same soup........... that's a quart...

Just a note; if you increase the recipe for bulk, it's best to hold back the shrimp, divide it among the various jars, and ladle the hot soup over the shrimp. Between the heat of the soup and the re-heating by the recipient, the shrimps are perfect, rather than over-done !
LT