Soups Recipes - Tsingshih Ham And Cucumber Soup

Ingredients

• 2 large cucumbers, peeled and cubed

• 2 dried mushrooms, soaked in cold water for 30 minutes, drained and chopped

• 3 3/4 cups (900ml) chicken stock

• salt and pepper to taste

• 1 cup (225g) finely chopped smoked ham

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Method:

1. Put the cucumbers and mushrooms into a large saucepan and add the stock and seasoning. Bring to the boil. Cover the pan, reduce the heat to low and simmer the soup for 20 minutes.

2. Stir in the ham and simmer for a further 5 minutes. Transfer to a warmed tureen and serve.