Recipe of the Month
November 03, 2002

Clear Japanese Soup

1½ qt Chicken Broth

1/3 cup Dry Sherry

4½ tsp Soy Sauce

1 Thinly Sliced Lemon

6 Sliced Fresh Mushrooms

2 Green Onions And Tops 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 mushrooms, onions and carrot garnishes on tray and add to soup as desired.

Makes 6 servings


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