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Peanut Soup |
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Serves: 6 Print this Recipe7 cups water 3/4 cup skinless raw spanish peanuts 6 medium dried black mushrooms 1/2 medium onion 2 small tomatoes 1 tablespoon vegetable oil 1 teaspoon salt 1 teaspoon sugar Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat water to boiling; reduce heat. Add peanuts; cover and simmer 1 1/2 hours (Do not boil or broth will be cloudy.) Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/2-inch pieces. Cut onion into 1/2-inch pieces. Place tomatoes in boiling water; boil 1 minute. Immediately place in cold water. Remove peel and seeds; cut into 1/2-inch pieces. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add onion; stir-fry until crisp-tender. Add mushrooms and tomatoes; stir-fry 2 minutes. Stir in salt and sugar. Add vegetable mixture to peanuts and broth. Heat to boiling; reduce heat. Simmer covered 20 minutes. 6 servings **Raw peanuts can be found in health food stores and Oriental groceries. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Peanut Soup is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Red Snapper and Celery Cabbage Soup Winter Melon Soup Peanut Soup Tomato Egg Drop Soup Egg Drop Soup Beef Egg Drop Soup Beef and White Radish Soup Sichuan Vegetable Soup Hot-and-Sour Soup Meatballs with Celery Cabbage Soup Wonton Soup Pork Dumpling Soup Chicken Broth |
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