This is one of the favorite soups of mine, it has been cooked by the family of mine for many years. As with a lot of soups, this one seems to be best served on days that are cold.  
This recipe does not take long to make and it is not hard.  
I typically search for sales on shrimp & store them in the freezer, in that way I'm able to create a bowl (or perhaps Learn more (www.federalwaymirror.com)) when I feel as if having it.  
When you are on the lookout for a different spin on soup this's undoubtedly the formula for you!  
  
Difficulty (Scale from 1-10): five  
  
Serves: 6  
Prep Time: fifteen minutes  
Comprehensive Time: 40 minutes  
  
Ingredients  
  
One pound of raw shrimp  
One tablespoon of corn starch  
One teaspoon of salt  
Three extra large egg whites  
5 cups of chicken stock  
Two cups of shitake mushrooms - sliced  
1 1/2 tablespoons extra cornstarch  
1/3 cup of dry sherry  
One tablespoon of soy sauce  
One tablespoon of sesame oil  
1/2 glass of frozen peas  
  
Preparation of Soup  
Wash as well as drain shrimp. Eliminate shells, heads, and de-vein. Add stock to a large pot, boil then simmer and include shrimp.  
Boil for fifteen minutes, now get rid of shrimp from stock. Leave stock in set and pot aside.  
Chop shrimp so that they are extremely fine, until virtually pureed, bit by bit adding a tablespoon of h20 while chopping.  
Mixture one tablespoon of cornstarch with one tablespoon of h2o, and salt; now blend with shrimp puree (This might be achieved before hand).  
Beat egg whites until stiff (this might be performed before hand), as well as fold into the puree.