Chinese New Year festivities, which take place this Saturday, are an excellent opportunity for people worldwide to experience the flavor of Chinese cuisine.
Triple Mushroom Soup, adapted from a recipe in Martin Yan's popular "A Wok for All Seasons" (Doubleday: 1988), blends the rich flavor of chicken broth with button, oyster and dried black mushrooms. Garnish with cilantro leaves and additional mushrooms for eye appeal.
TRIPLE MUSHROOM SOUP
8 dried black mushrooms, about 1 ounce
2 tablespoons butter or margarine
1 small onion, finely chopped
1/4 pound fresh button mushrooms, sliced
1/4 pound oyster mushrooms, sliced
1 cup half and half
2 (14 1/2-ounce) cans chicken broth