Shrimp, Mushroom, and Omelette Soup

Makes 6 servings

10-12 dried Shiitake mushrooms (about 1 ounce)

3 eggs

1 T chopped fresh chives or minced green onion tops

2 t vegetable oil

28-30 oz chicken broth

2 T oyster sauce

12 oz medium raw shrimp, peeled and deveined

3 cups lightly packed fresh spinach leaves, stemmed

1 T lime juice

Red pepper flakes

Cilantro sprigs and lime peel

1. Place mushrooms in small bowl; cover with hot water.  Let stand 30 minutes or until caps are softened.

2. Meanwhile, beat eggs and chives in small bowl with wire whisk until blended.  (I added a few tablespoons of milk and some salt and pepper here).  Heat large nonstick skillet over medium-high heat.  Add oil and swirl to coat surface.  Pour egg mixture into pan.  Reduce heat to medium.  Cover and cook, without stirring, 2 minutes or until set.  Slide spatula under omelette; lift omelette and tilt pan to allow uncooked egg to flow under.  Repeat at several places around omelette.

3.  Slide omelette onto flat plate.  Hold another plate over omelette and turn omelette over.  Slide omelette back into pan to cook other side- about 20 seconds.  Slide back onto plate.  When cool enough to handle, roll up omelette.  Slice into 1/4" wide strips.  

4.  Drain mushrooms; squeeze out excess water.  Remove and discard stems.  Slice caps into thin strips.

5. Combine mushrooms, chicken broth, and oyster sauce in large saucepan.  Cover and bring to a boil over high heat.  Reduce heat to low; cook 5 minutes.  Increase heat to medium-high; add shrimp and cook 2 minutes or until shrimp turn pink and opaque.  Add omelette strips and spinach.  Remove from heat.  Cover and let stand 1 to 2 minutes or until spinach wilts slightly.  Stir in lime juice.  Ladle soup into bowls; sprinkle with red pepper, cilantro, and lime peel.