Chinese Cucumber Soup

• chicken broth or 6 cups vegetable broth↗6 cups
• salt and pepper, To Taste
• medium cucumbers, Peeled, Seeded2
• sesame oil↗8 teaspoons
• mushrooms, Washed, Thinly↗8
• rice vinegar or 1 tablespoon white wine↗1 tablespoon
• scallions, Chopped↗4
• pn ginger powder1

Step-by-step instructions

1. 1

   Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.

2. 2

   Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.

3. 3

   Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger-and blend well.

4. 4

   Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.