Recipe

Mixed Mushroom Soup With Wild Rice & Madeira Recipe


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Ingredients
  • 1/2 c Mandarin orange segments
  • 1 tb Sesame oil
  • 1 tb Cornstarch
  • 1 c Mushrooms; sliced
  • 1 pk Mori-Nu silken extra firm tofu; drained andcut into 1/2 inch cubes
  • 2 tb Fresh ginger; grated
  • 2 tb Tomato sauce
  • 1/2 c Each: red pepper; slivered yellow pepper; slivered leek; thinly sliced
  • 8 oz Pineapple chunks, canned; drained, liquid reserved
  • 1/4 lb Each: broccoli florets snow peas
  • 2 lg Garlic cloves; minced
  • 1/4 c Light soy sauce

Directions
  • Step #1 In sesame oil, saute garlic ginger & tofu until lightly browned.
  • Step #2 Remove tofu & set aside.
  • Step #3 Add next 9 ingredients in order given.
  • Step #4 Stir firy until vegetables are just crisp-tender.
  • Step #5 Separately mix reserved pineapple liquid, soy sauce, tomato sauce & cornstarch until smooth.
  • Step #6 stir in theto wok, thoroughly coating ingredients.
  • Step #7 Add tofu cubes.
  • Step #8 Serve hot over rice.
  • Step #9 Makes 6 servings of 1 c each.
  • Step #10 From DEEANNE's recipe files.
  • Enjoy the MIXED MUSHROOM SOUP WITH WILD RICE & MADEIRA recipe

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