Winter Melon Soup

Serves: 6
Total Calories: 473


6 medium dried black mushrooms
1 whole chicken breast (about 1 pound)
1/2 teaspoon cornstarch
1/2 teaspoon salt
1 pound winter melon
1/4 pound fully cooked smoked ham
1/2 cup sliced canned bamboo shoots
4 cups chicken broth (see Soups)
1 teaspoon salt
1/8 teaspoon white pepper


Soak mushrooms in hot water about 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/4-inch pieces.

Remove bones and skin from chicken cut chicken into 1/2-inch pieces. Toss chicken, cornstarch and 1/2 teaspoon salt in medium bowl. Cover and refrigerate 20 minutes.

Remove rind, seeds and fibers from melon. Cut melon into 1/2-inch pieces. Cut ham and bamboo shoots into 1/2-inch pieces.

Heat broth to boiling in 3-quart saucepan. Add mushrooms, melon and bamboo shoots heat to boiling. Stir in chicken and ham. Heat to boiling reduce heat. Cover and simmer 10 minutes. Stir in 1 teaspoon salt and the white pepper.

6 servings

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.

Nutritional Facts:

Serves: 6
Total Calories: 473
Calories from Fat: 53

This Winter Melon Soup recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.

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