Won Ton Soup

• 6 Chinese dried black mushrooms, soaked in hot water, 20 minutes, drained, stems discarded, caps minced
• ¼ pound ground lean pork
• ¼ pound shrimp, coarsely chopped
• 3 teaspoons minced green onion
• 2 tablespoons soy sauce
• ½ teaspoon salt
• 1 teaspoon sesame oil
• Dash freshly ground white pepper
• 1 pound won ton skins
• 1 egg white lightly beaten
• 6 cups hot chicken stock
• Finley sliced green onions optional

1. Mix first 8 ingredients.
2. Place ½ teaspoon filling in center of each won ton skin. Moisten edges with egg white, fold in triangle; press edges to seal; moisten the two far point of triangle with water; press together firmly; Makes about 55 won tons.
3. Bring 2 quarts of water to a boil in wok at 250°.
4. Drop 18 won tons into boiling water; cook 10 minutes; drain.
5. Place 3 won tons in each of 6 soup bowls; fill with hot chicken stock; garnish with green onions if desired. Serve immediately.

*Note: remaining won tons can be frozen. It is not necessary to thaw before cooking.

Makes 6 servings plus left over won tons.