Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Dried Chinese Mushrooms Into 1 1/2 inch lengths
6 c Chicken Stock 1 ts Cornstarch
1 sm Onion, cut lengthwise into 1 Chinese Salted Duck Egg yolk
1/4 inch wide strips 2 Scallions, cut into 1-inch
1 lb Fresh crab meat Lengths
2 lb Can White Asparagus, cut

Cover the mushrooms with 1 cup of warm water and let them soak for 30
minutes. Drain them and save the water. With a sharp knife cut away
the tough stems, then slice the caps into 1/4-inch wide strips. In a
heavy 3 to 4 quart saucepan, combine the reserved mushroom water,
chicken stock and the onions. Bring to boil over high heat, reduce
the heat to low and simmer for 3 or 4 minutes, until the onions are
soft. Stir in the crab meat, asparagus and mushroom strips and bring
the soup to a boil again. then reduce the heat. Combine the
cornstarch with 1/2 cup cold water, stir well, and pour into the
soup. Stirring constantly but gently, simmer until the soup thickens
and is clear. Taste for seasoning and serve at once from a heated
tureen or in individual soup plates. Just before serving, crumble the
salted egg yolk into small bits and sprinkle the yolk and the
scallions on top of the soup.
Submitted By BARRY WEINSTEIN On 10-27-95

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