Chinese Three Mushroom Soup

• 8-10 dried shiitake mushrooms, cut stems and quartered, soaked 30-45 mins in boiling water
• 3 clumps snow mushroom, soaked about 15 mins in hot water, hard center cut out, and broken in ½ inch pieces
• 2 cups sliced oyster mushrooms
• 12 chinese dried red dates, cut open
  
• 1x 3 inch piece of Chinese salted turnip
  
• bones from one roasted chicken
  
• meat from ½ roasted chicken
  
• 3 tbs cornstarch
  
• 3 tbs soy sauce
  
• 1 tsp sugar
• 3 tbs water

Cook the shiitake mushrooms, chicken bones, chicken, dates and turnip in 8 cups of water for around 1 hour. Remove bones, chicken, dates and turnip from broth – easiest if placed in strainer in the water beforehand. Add snow and oyster mushrooms and cook for another 10-12 minutes while stripping meat from bones and shredding.

Mix cornstarch, soy sauce, sugar and water in a separate bowl, then stir into soup and bring to the boil. Return meat to soup. Top with 3 green onions, chopped, and cilantro leaves to taste.

Most ingredients can be found at any oriental market.