Hot Watermelon Soup

• 1 pot chicken or fish stock
• dried mushrooms to taste (optional)
• about 1/4 of the white part of a medium-size watermelon, cubed
• 1 bay leaf
• some sliced fresh mushrooms
• cilantro leaves
• some shredded bacalao (codfish)
• garlic cloves
• olive oil
• Parmesan cheese, grated

1. Crush a few garlic cloves and simmer them in some olive oil to flavor it.
2. Do not burn or overbrown them.
3. Add stock to this after barely simmering the watermelon white cubes in it.
4. Add the dried mushrooms and bay leaf and simmer for about 25 minutes to soften the cubes and to rehydrate the mushrooms.
5. Serve hot with Tabasco sauce as an option for adding as well as cilantro leaves, shredded bacalao and Parmesan cheese.

chicken, mushrooms, watermelon, bay leaf, fresh mushrooms, cilantro, bacalao, garlic, olive oil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=517388 (may not work)