Clear japanese soup

Yield: 6 servings

Measure Ingredient
1½ quart Chicken Broth
⅓ cup Dry Sherry
6 Sliced Fresh Mushrooms
2 Green Onions And Tops
4½ teaspoon Soy Sauce
1 Thinly Sliced Lemon Sliced Diagonally
1 Very Thinly Sliced Carrot


Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired. Typed by Syd Bigger.

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