The Pioneer Woman Tasty Kitchen
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Shiitake Corn Soup

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Level: Easy

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Description

Brothy soup that combines sweet corn and savoury shiitake. Especially good during cold days or when sick.

Ingredients

  • 6 cups Water
  • 1 whole Chicken Carcass
  • 1 ear Corn, Shucked And Cut Into 2" Pieces
  • 15 pieces Fresh Shitake, Quartered If Large
  • 8 whole Red Dates
  • 1 piece Thumb-sized Ginger, Peeled And Sliced
  • 3 Tablespoons Soy Sauce

Preparation

Place all ingredients in a stock pot. Bring to a boil then lower to a simmer for 30 minutes to 1 hour. If using a thermal cooker (like I did), bring to a boil then place inner thermal pot into the thermal casing and leave overnight.

Adjust seasoning before serving.

Notes:
I always blanch meat/bones before using them in soups. What I do is to boil 2 cups extra water and pour that over the meat/bones and leave for a couple minutes then drain before using them.
If you decide to use dried shiitake, remember to reconstitute with hot water and squeeze all the water out before adding into pot.

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