Asian Shrimp And Asparagus Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Minced shallots
6 cups	1422ml	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	454g / 16oz	Asparagus - peeled, trimmed, and cut into 1/2" rounds
1 lb	454g / 16oz	Peeled , deveined shrimp - cut 1/2" pieces
1 cup	237ml	Canned straw mushrooms or fresh enoki
		Mushrooms or sliced domestic mushroom caps
3 tablespoons	45ml	Fresh lime juice - (to 4 tbspns)
1/2 cup	8g / 0.3oz	Cilantro leaves - (packed) - coarsely chopped
		Salt - to taste
		Crushed red pepper - to taste

Recipe 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.

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

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