| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups, Stews | 6 | Servings | |
INGREDIENTS
| 8 | c | Clear broth |
| 4 | c | Chopped vegetables, any |
| Number, any kind |
INSTRUCTIONS
In a large pot bring the stock to a boil. Add the vegetables and cook to desired degree of firmness, and serve immediately. In several small dishes, serve any or all of the following for diners to add to their soup: ~Chopped fresh chiles (Serranos or Jalapeños work fine) -Paper-thin slices of raw beef (the broth will cook them) -Minced raw shrimp or fish -Crabmeat ~Lime wedges -Fish sauce -Cilantro, basil and mint leaves -Dried shrimp ~Cracked black pepper -Chopped scallions -Bean sprouts -Roasted garlic Variation: Omit the vegetables and pour the broth over cooked rice noodles that have been dressed with the desired garnishes. Recipe By : Richard Sterling From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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