Curry Elvis Cooks - Fusion Cuisine Recipes and Food Philosophy

This is a variation on one of my other soups. Follow the recipe for Mushroom, Asparagus + Wild Rice Soup" but substitute fresh or frozen okra for asparagus, and subtract the barley, wood ear/black fungus, and rice vinegar. Also, add the following items to the older recipe. [Add all of the items at the same time. In the original recipe, the pre-cooked wild rice is added to the cookpot after the water is boiling. This is when you can add these extra items.]

• Add an extra 1/2 cup of pre-cooked wild rice.
• 5-6 barbeque pork medallions, diced small. Add them to the stock pot. These are already cooked and are available at larger Chinese markets. If you can't find any, you can substitute diced roast beef or lamb.
• Dice 1/3 of a large, raw, boneless chicken breast and add to pot.
• Add 10-12 deveined, shell-removed shrimp.

Simmer on low for an extra half hour than the old recipe, stirring occasionally to avoid burning.

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