Hot Oriental Mushroom Soup

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Makes 4 to 6 servings.

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.