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Oriental Spring Soup - West Bend

Oriental Spring Soup

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Full Recipe Details


5 cups chicken stock ½ cup julienne-cut carrot ½ cup peas, fresh or frozen ½ cup fresh spinach leaves, washed, stems discarded, shredded ¼ cup finely sliced green onion 2 tablespoons minced fresh parsely Salt and freshly ground white pepper to taste

Cooking Process

1. Bring chicken stock to simmer in uncovered wok at 225°F. 2. Add carrot and peas; cook 5 minutes. 3. Add spinach, green onion and parsley; simmer 2 minutes. 4. Add salt and pepper to taste. Serve immediately.


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