Chinese three flavors soup

Yield: 4 Servings

Measure Ingredient
5 cups Light; Clear Chicken Stock
10 mediums Fresh Shrimp
8 \N Water Chestnuts
2 \N Green Onions
1 teaspoon Salt

From: Joel Ehrlich <Joel.Ehrlich@...> Date: Fri, 12 Jul 1996 08:47:35 -0800 Wash, shell and devein the shrimp. Slice the water chestnuts into thin circles. Mince the whole green onions. Heat the stock in a medium saucepan. Add the green onions and water chestnuts. Bring to a boil. Add the shrimp and the salt. Adjust seasoning. Return to a boil. Serve hot.

EAT-L Digest 12 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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