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.