I love soup in the fall and winter.  In the last edition of The Food Network magazine, they took several of your favorite dishes and turned them into soup.  Enjoy this take on Shrimp Stir Fry.  Serves 6




Ingredients
6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal
1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
3 tablespoons peanut oil or vegetable oil
1 bunch scallions, sliced (white and green parts separated)
4 teaspoons grated peeled ginger
3 carrots, diced
3/4 teaspoon sugar
Kosher salt
3/4 pound shiitake mushrooms, stems removed, caps thinly sliced
6 ounces deli ham (in 1 piece), diced
3 tablespoons rice wine or dry sherry
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1 1/2 cups cooked white rice
Freshly ground white pepper
Directions
Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.

Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.

Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.

Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.



Photograph by Johnny Miller

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-stir-fry-soup-recipe/index.html?oc=linkback