Chinese Shrimp and Shitake Mushroom Soup

This is one of my favorite soups, it has been cooked by my family for many years. As with most soups, this one seems to be best served on cold days.
This recipe doesn't take long to make and it's not difficult.
I usually look for sales on shrimp and store them in the freezer, that way I can make a bowl (or more) whenever I feel like having it.
If you're looking for a different spin on soup this is definitely the recipe for you!

Difficulty (Scale from 1-10): 5

Serves: 6
Prep Time: 15 minutes
Total Time: 40 minutes

Ingredients

1 pound of raw shrimp
1 tablespoon of corn starch
1 teaspoon of salt
3 extra large egg whites
5 cups of chicken stock
2 cups of shitake mushrooms - sliced
1 1/2 tablespoons additional cornstarch
1/3 cup of dry sherry
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1/2 cup of frozen peas

Preparation of Soup

Wash and drain shrimp. Remove shells, heads, and de-vein. Add stock to a large pot, boil then simmer and add shrimp.
Boil for 15 minutes, then remove shrimp from stock. Leave stock in pot and set aside.

Chop shrimp so that they are very fine, until almost pureed, gradually adding a tablespoon of water while chopping.

Blend 1 tablespoon of cornstarch with one tablespoon of water, and salt; then combine with shrimp puree (This may be done before hand).
Beat egg whites until stiff (this may be done before hand), and fold into the puree.

Combine the additional 1 1/2 tablespoons of cornstarch with sherry, soy sauce, and sesame oil.
Bring stock to a boil, add sliced mushrooms and cornstarch mixture, stir until the soup boils and thickens.
Add shrimp mixture and peas, then let the soup reach a gentle simmer once again.

Taste and adjust seasoning if necessary. Serve immediately.
Enjoy your meal!

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