Chinese Cucumber Soup - cooking recipe

Ingredients

6 cups chicken broth or 6 cups vegetable broth
salt and pepper, To Taste
2 medium cucumbers, Peeled, Seeded
8 teaspoons sesame oil
8 mushrooms, Washed, Thinly
1 tablespoon rice vinegar or 1 tablespoon white wine
4 scallions, Chopped
1 pn ginger powder

Preparation

Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.