RAINDROP SOUP

6 water chestnuts
2 scallions
1 tbs.dry sherry
3 cups chicken stock (
6 oz diced cooked chicken
salt and pepper to taste

Slice the water chestnuts and
slice the scallions finely.

Put these in a sauce pan with
the chicken stock and the chicken.

Bring to the boil and simmer, covered,
for 15 minutes.

Add the sherry and season to taste.

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