Chinese Soup

• 2 cups chopped mushrooms
• 3/4 pound pork, peameal bacon, slivered
• 1 tblsp butter
• 1 tblsp veg oil
• 1/4 cup chopped green onion
• 2/3 cup soya sauce, reduced salt
• 2 1/2 tblsp sherry
• 2 tblsp sugar
• 2 cups water
• 3 cups chicken stock
• 3 cups water
• 3 pkg. chicken bullion powder
• 2 cups bean sprouts, blanched
• 1/2 pound vermicelli
• 1/2 cup cilantro, chopped
• 1 tblsp red wine vinegar
• 1 tblsp minced garlic
• 6 large shrimp

1. Melt butter and add veg. oil.
2. Add mushrooms and peameal bacon, cook on Med/high until done.
3. Add the shrimp for two minutes till done, remove the shrimp and peel and chop.
4. Add the soya sauce, sherry, 2 cups water and sugar to pork and mushrooms.
5. Boil at high heat till reduced, until everything else is ready.
6. Add the vermicelli to a pot of boiling water, put the bean sprouts in a seive and put on the noodles to steam as you cook the noodles.
7. Have the broth, 3 cups of water and chicken boullion in a separate pot, simmering.
8. Chop the cilantro and green onions.
9. Mince the garlic and stir with the red wine vinegar.
10. To serve up!:
11. In large soup bowl, fill halfway with drained vermicelli, a large slotted spoonful of drained pork/mushrooms.
12. Add 1/4 of the bean sprouts, 1/4 of the chopped shrimp.
13. Ladle in 2-3 soup ladles of the broth, add 1/2 teaspoon of the garlic/vinegar mix and a healthy dose of the cilantro/green onions.
14. Makes 4 large bowls.

mushrooms, pork, butter, oil, green onion, soya sauce, tblsp sherry, tblsp sugar, water, chicken stock, water, chicken bullion, bean sprouts, vermicelli, cilantro, red wine vinegar, garlic, shrimp

Taken from www.epicurious.com/recipes/member/views/chinese-soup-1257068 (may not work)