Hot Oriental Mushroom Soup

  • 4 cups chicken stock 6 Chinese dried mushrooms soaked in ½ cup hot water 20 minutes, stems discarded, caps thinly sliced
  • ½ cup Madeira chopped green onion
  1. Bring stock to boil in uncovered wok at 250°.
  2. Add mushroom and wine; reduce heat to “simmer” and cover; simmer 20 minutes.Sprinkle with green onion; serve immediately.
    Makes 4 to 6 servings.