Chinese Twin Mushroom Soup

• 1 ounce dried black mushroom
• warm water
• 2 teaspoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, minced
• 2 cups button mushrooms, sliced
• 2 (14 ounce) cans chicken broth (try fat free or reduced sodium)
• 2 ounces cooked ham, cut into thin slivers (or use cooked pork or chicken)
• 12 cup green onion, thinly sliced on the diagonal (scallions)
• 1 tablespoon soy sauce (try reduced sodium)
• 1 tablespoon dry sherry (try substituting dry white wine or beer)
• 1 tablespoon cornstarch

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

black mushroom, water, vegetable oil, onion, garlic, button mushrooms, chicken broth, ham, green onion, soy sauce, sherry, cornstarch

Taken from www.food.com/recipe/chinese-twin-mushroom-soup-350259 (may not work)