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What You Need:
(To Serve: 4)
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6 small dried Chinese mushrooms, ½ to 1 inch in diameter
1 pound of winter melon
3 cups chicken stock, fresh or canned
A 1/8-inch-thick slice cooked Smithfield ham, cut into 1- to 1½-inch pieces
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Translate this recipe:
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| How To Cook: |
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1. In a small bowl, cover the mushrooms with ½ cup of warm water and soak them for 30 minutes. Discard the water. Cut away the stems of the mushrooms.
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2. Peel the melon, and discard the inner seeds and stringy fibers. Cut the melon pulp into ¼-inch slices, then cut the slices into 1- to 1½ -inch pieces.
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3. Have the mushrooms, melon, stock and ham within easy reach.
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4. In a 2- to 3-quart heavy saucepan, combine the chicken stock, melon and mushrooms, and bring to a boil.
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5. Reduce the heat to low, cover the pan and simmer for 15 minutes.
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6. To serve, ladle the soup into a tureen or serving bowl and stir in the pieces of ham.
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