Serves: 6
Total Calories: 61

7 cups water
3/4 cup skinless raw spanish peanuts
6 medium dried black mushrooms
1/2 medium onion
2 small tomatoes
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon sugar

Heat water to boiling reduce heat. Add peanuts cover and simmer 1 1/2 hours (Do not boil or broth will be cloudy.)

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/2-inch pieces. Cut onion into 1/2-inch pieces. Place tomatoes in boiling water boil 1 minute. Immediately place in cold water. Remove peel and seeds cut into 1/2-inch pieces.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add onion stir-fry until crisp-tender. Add mushrooms and tomatoes stir-fry 2 minutes. Stir in salt and sugar. Add vegetable mixture to peanuts and broth. Heat to boiling reduce heat. Simmer covered 20 minutes.

6 servings

**Raw peanuts can be found in health food stores and Oriental groceries.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 61
Calories from Fat: 20

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Beef Egg Drop Soup
Beef and White Radish Soup
Chicken Broth
Egg Drop Soup
Hot-and-Sour Soup
Meatballs with Celery Cabbage Soup
Peanut Soup
Pork Dumpling Soup
Red Snapper and Celery Cabbage Soup
Shrimp-Tofu Ball Soup
Sichuan Vegetable Soup
Tomato Egg Drop Soup
Winter Melon Soup
Wonton Soup