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°F.
  2. Add mushrooms and wine; reduce heat to “SIMMER” and cover; simmer 20 minutes.
  3. Sprinkle with green onion; serve immediately.

    Makes 4 to 6 servings.