Soak Shiitake mushrooms in water for one hour. With scissors cut mushrooms into thin strips and return to water/stock. In stock pot, heat oils and add onions and saute for five minutes. Add garlic and ginger and saute for five minutes. Add celery and lemon grass and saute mixture for five minutes, stirring as needed. Add mushrooms, water, soy sauce and rice wine. Cover and simmer on low for one hour. Add cornstarch mixture while stirring, then the red pepper and season to taste adjusting soy sauce and red peppers. If the soup is too thick, add water and cook a little longer. Garnish with green onions. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams ~~ltadamsfmle~~at;sprintmail.com> Recipe by: Gails, Lopez Village, Lopez Island, Wash.
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|Serving Size: 1 Serving (3056g)|
|Recipe Makes: 1|
|Calories from Fat: 749 (36%)|
|Amt Per Serving||% DV|
|Total Fat 83.2g||111 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 29g|
|Cholesterol 0mg||0 %|
|Sodium 2224.4mg||77 %|
|Potassium 3830.4mg||101 %|
|Total Carbohydrate 240.2g||71 %|
|Dietary Fiber 27.5g||110 %|
|Sugars, other 212.7g|
|Protein 24.4g||35 %|
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Calories per serving: 2072
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