Chinese Cabbage Mushroom and Peanut Soup

Preparation

We prepare this delicious Chinese style soup in a large covered soup pot on our stovetop. It makes about 4 gallons of soup. It is great for leftovers so we don't have to cook every day, and it's a treat for a covered dish supper. If you would like to prepare a smaller batch, cut the recipe in half.

We begin by cleaning and washing all the vegetables, and peeling the carrots, daikon, garlic, and onions.

Place 2 quarts of water in the soup pot and bring the water to a boil and reduce the heat to simmer.

Finely shred the cabbage, carrots, and onions in a food processor and add to the soup pot.

Crush the garlic and add to the soup pot.

Cut the daikon into thin spoon sized slices and add to the soup pot. If necessary, split the daikon lengthwise.

Slice the mushrooms and bok choy and add to the soup pot along with the ginger and hot pepper. Continue cooking on simmer until the veggies are tender. Add a little extra water if necessary.

In the container of a high speed blender, place one cup of water, the peanuts, soy sauce, cornstarch, and smoke flavor, cover, and run the blender on high speed until the contents are creamy smooth.

When the soup is cooked, slowly add the contents of the blender with constant stirring, and when thoroughly mixed, remove the soup pot from the heat.

Serve and Enjoy!

Leftovers can be stored in the covered pot or other covered containers for several days in the refrigerator.