[Eng Sub] 忌廉磨菇意大利肉腸湯 Creamy Mushroom Italian Sausage Soup

INGREDIENTS:

20 White Mushrooms

20 Brown Mushrooms

20 Shiitake Mushrooms, fresh

1 dozen Italian Sausages (I used honey garlic flavour)

1 cup Dry White Wine

1 cup Chicken Broth

2 cups Milk

3 cups Water

Salt and Pepper to taste

DIRECTION:

慢煮蒟蒻 Slow Cooked Konnyaku in Soy

INGREDIENTS:
2 pcs Konnyaku (Konjac)
15 Fresh Shiitake Mushrooms
1/4 cup Soy Sauce
3 tablespoons Sugar
3 tablespoons Chinese Cooking Rice Wine
1 cup Water

DIRECTION:

1. With a spoon, cut the konnyaku into bite size.  Cut the mushrooms into thick pieces.

2. Set a small pot of water to a boil.  Add the konnyaku bits and boil them for 5 minutes over high heat; drain.

3. In the same pot, add seasoning and konnyaku; mix well.  Let it cook over low heat until the sauce is thicken and it is ready.  It can be store in the fridge up to a week.