Japanese Soup

• 6 cups chicken stock
• ¼ cup dry sherry
• 1 ½ 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 2125° 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.