| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups, Posted |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground pork; up to 1-1/4 |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Black pepper |
| 44 |
oz |
Ready-to-use chicken broth |
| 1 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 2 1/2 |
oz |
Fresh mushrooms; sliced (1 cup) |
| 6 |
|
Scallions; sliced |
| 6 |
oz |
Wonton skins; cut into 1/2-inch strips |
INSTRUCTIONS
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@frontiernet.net> on Feb
27, 1998
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