Shrimp and Julienned Vegetable Soup

2 (10 oz) pkgs sliced dried mushrooms
4 3/4 c water
10 oz can chicken broth, preferably low-sodium
500 g pkg frozen, uncooked medium-sized shrimp, with shells
2" piece unpeeled fresh ginger, thinly sliced
1/4 tsp crushed red pepper (optional)
8 large snow peas or spinach leaves
1 small red pepper
2 Tbsp sherry or brandy (optional)
Place mushrooms in a small dish. Pour 1 cup of hot water overtop and let soak while cooking shrimp. Combine remaining 3 3/4 c water and broth into a large saucepan. Bring to a boil, uncovered, over medium-high heat. Then, add frozen shrimp all at once. Remove shrimp, leaving broth in pan. Remove shells from shrimp and return shells to broth. Refrigerate peeled shrimp, covered, until ready to use. Add sliced ginger and crushed red pepper, if using, to broth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, covered for 15 minutes. Meanwhile, cut snow peas into julienne strips. Or if using spinach, cut leaves, crosswise, into 1/8" strips. Seed and finely chop pepper. Strain broth through a fine strainer. Discard shells and ginger. Return broth to pan and add soaked mushrooms and soaking liquid. Bring broth to boil over medium-high heat, then add snow peas, red pepper and shrimp. Stir in sherry, if using. Cook for 1 minute more, just until shrimp are hot. Remove from heat and ladle into tureen or bowls. Serve immediately.

Makes 8 servings.

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