I love Cantonese soup... I like the way how they are being prepared by cooking them mostly in clay pot for 2 to 3 hours; and at the end of it, you will get a pot of soup full of flavors from all the ingredients added!
Here's a soup which I modified from one of my soup cookbook, which I got back from Hong Kong trip.
Ingredients
1 medium papaya (half-ripen)
1 medium chayote
Chinese Herbs
5-6 pcs of monkey head mushrooms (猴头菇)
5-6 pcs of dried dioscorea (淮山)
some Fragrant Solomonseal Rhizome (玉竹)
some dried lily bulbs （百合）
6 dried longans (龙眼干）
1/4 dried tangerine peel （陈皮）
Method
1. Rinse chayote and papaya separately (both chayote & papaya skin can be skinned or left intact, up to individuals). Cut them into large pieces.
2. Rinse all herbs and soak until soft. Except for monkey head mushrooms, they must be separately soaked and wash several times to get rid of the mouldy smell.
5-6 pcs of monkey head mushrooms (猴头菇)
5-6 pcs of dried dioscorea (淮山)
some Fragrant Solomonseal Rhizome (玉竹)
some dried lily bulbs （百合）
6 dried longans (龙眼干）
1/4 dried tangerine peel （陈皮）
Method
1. Rinse chayote and papaya separately (both chayote & papaya skin can be skinned or left intact, up to individuals). Cut them into large pieces.
2. Rinse all herbs and soak until soft. Except for monkey head mushrooms, they must be separately soaked and wash several times to get rid of the mouldy smell.
3. Bring 12-15 bowls of water to the boil together with dried tangerine peel.
4. Put in the remaining ingredients and herbs and bring to the boil again. Reduce to low heat and cook for 2 1/2 to 3 hours. Season with a little salt and serve.
Note: Tangerine peels must always be added into the cold water and bring to the boil. They should not be added after water has been boiled; otherwise the soup will turn bitter.
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