Squab Soup And Ginseng Root

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CATEGORY	CUISINE	TAG	YIELD
	Chinese	Soup	4	Servings

INGREDIENTS

2		Squabs
1		Or
2		Fresh ginger root
1/2	c	Ginseng root
6	c	Stock
1/3	c	Sherry
1	t	Soy sauce
1	t	Salt

INSTRUCTIONS

Disjoint squabs. Cut ginger root and ginseng root in 1/8-inch slices.
Bring stock to a boil. Add squabs and sherry and simmer, covered, 20
minutes. Add soy sauce, ginger and ginseng root. Simmer, covered, 45
minutes more. Season with salt.  NOTE: When purchasing ginseng root, be
sure to specify it's for soup.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 379 Calories From Fat: 141 Total Fat: 15.7g Cholesterol: 22.6mg Sodium: 3780.7mg Potassium: 494.4mg Carbohydrates: 43.3g Fiber: <1g Sugar: 8.6g Protein: 11.5g