1. Place dried mushrooms in a small bowl and cover with warm water to reconstitute for about 20 minutes. Drain, remove stems and discard, and slice caps thinly. 2. Heat oil in a saucepan over medium heat. Add chopped onion and garlic, cook about 1 minute. Add mushrooms and cook about 4 minutes. Next add chicken broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in ham (or other meat substitution) and green onions and heat through. 3. In a small bowl combine soy sauce and sherry into cornstarch until smooth. Add to soup and cook about 2 minutes until soup is thickened, stirring occasionally. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
