Dream Soup

From LabelingThoughts

Dream Soup was a recipe favored by Chögyam Trungpa Rinpoche. It was printed in the Halifax Shambhala Banner in the 1990's.

According to the Machen Wangmo, Shari Vogler, with assistance from Ms. Patricia Usow in recalling, the Vidyadhara had a dream about this soup which Max King, his personal cook, translated into food. Dream Soup became a long-time favorite for breakfast and middle of the night snacks. Clarissa (Lisa) Stanley also wrote about it on sangha-announce: "It is a delicious soup I esp. enjoy in the autumn/winter (I like it with a dash of Tibetan hot sauce). Many thanks to Faye Halpern for restoring it to me, thus allowing it to be offered."

DREAM SOUP
Serves (4)

1/2 - 3/4 lb. ground beef
1 quart chicken stock
10 oz. fresh spinach, washed and shredded
1 sm. package of cellophane noodles,
soaked in cold water 15 mins. & cut into 6" lengths
1Tablespoon soy sauce (to taste)
1 cup buttermilk

Break up ground beef into cold stock with bare hands.
Bring to boil, stir occasionally so meat does not clump.
Simmer 20 minutes.
Add cellophane noodles.
Cook 3 minutes.
Remove form heat.
Add spinach, soy sauce, buttermilk & stir.
(Yogurt can be use in place of buttermilk.)

Optional:
Add 1/2 cup of brussels sprouts after first 15 mins. of cooking.
Continue with 5 more mins. of simmering and/or
add 1/2 teaspoon of fermented bean curd and/or
1/2 cup sliced green onions after removing from heat.
Cilantro can also be added.