Japanese Soup

    6 cups chicken stock
    ¼ cup dry sherry
    1½ tablespoons soy sauce
    6 to 8 fresh mushrooms, wiped clean and thinly sliced
    1 teaspoon lemon juice
    6 green onions, cut in ½ inch diagonal slices
    1 small carrot, pared and cut in thin diagonal slices
    ¼ pound tiny shelled shrimp, optional

  1. Bring stock to simmer in uncovered wok at 225°F. Stir in sherry and soy sauce; simmer 5 minutes.
  2. Add remaining ingredients; bring to a boil; simmer 5 minutes. Serve immediately.

    Makes 6 to 8 servings.