Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground pork; up to 1-1/4 |
| ½ teaspoon | Ground ginger |
| ½ teaspoon | Black pepper |
| 44 ounces | Ready-to-use chicken broth |
| 1 cup | Water |
| 2 tablespoons | Soy sauce |
| 2½ ounce | Fresh mushrooms; sliced (1 cup) |
| 6 | Scallions; sliced |
| 6 ounces | Wonton skins; cut into 1/2-inch strips |
In a soup pot, brown the pork over medium-high heat for 3 to 5 minutes, or until no pink remains. Drain off the excess liquid. Reduce the heat to medium and add the remaining ingredients except the wonton strips; bring to a boil. Separate the wonton strips and stir into the soup. Cook for 8 to 10 minutes, or until the wonton strips are cooked.
Recipe by: MR FOOD
Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Feb 27, 1998