6 dried mushrooms, soaked in
cold water for 30 minutes and drained
1 lb (1/2kg) pork tenderloin,
cut into thin strips
2 bunches or watercress,
chopped
2 quarts chicken stock
2 celery stalks, cut into
strips
2 carrots, cut into thin strips
6 spring onions, chopped
1 tsp salt
1 tsp sugar
1/2 tsp white pepper
1 tbsp soy sauce
Method:
Remove the stalks from the mushrooms, then cut the
mushrooms caps into thin strips and set aside.
Put
the pork and watercress into a large saucepan
and pour over the stock. Bring to the boil. Reduce
the heat to low and simmer the soup for 20 minutes.
Stir
in all the remaining ingredients and bring to the
boil. Simmer the soup for a further 5 minutes. Pour
into a warmed tureen, sprinkle with spring onions
and serve at once.
Soups Recipes - Watercress and Pork Soup
