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Title: Asian Shrimp And Asparagus Soup
Yield: 4 Servings

Ingredients

      1 tb Vegetable oil
      2 tb Minced shallots
      6 c  Water
           Bouquet garni; including
           Stems and roots of cilantro
           -bunch; together with
      1    Bay leaf; along with
      1    Smashed peeled garlic clove;
           - and also
      2    Red chili peppers
      1 lb Asparagus; peeled, trimmed,
           and cut into 1/2" rounds
      1 lb peeled , deveined shrimp;
           -cut 1/2" pieces
      1 c  Canned straw mushrooms or
           -fresh eno
           mushrooms or sliced domestic
           - mushro
      3 tb Fresh lime juice - (to 4
           -tbspns)
    1/2 c  Cilantro leaves - (packed);
           -coarsely chopped
           Salt; to taste
           Crushed red pepper; to taste

Instructions

Heat the oil and add the shallots and saute. Add the water, bouquet garni
and bring to a boil and simmer, covered for 10 minutes. Add the asparagus
and simmer for 5 minutes or until tender. Add the shrimp and simmer just
until the shrimp turn pink. Add the mushrooms and simmer to heat through
(if too much liquid has evaporated, add more to keep level constant).
Remove the soup from the heat, remove the bouquet garni and stir in the
lime juice to taste and cilantro. Adjust seasoning with salt and crushed
red pepper.
This recipe yields 4 servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater
From the TV FOOD NETWORK - (Show # MF-6673 broadcast 04-25-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

05-08-1998

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Contributor: Michele Urvater

Preparation Time: 0:00

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