Recipe for Three Flavors Soup


5 cup light, clear chicken stock
10 fresh medium shrimp (or
1/4 lb cooked baby shrimp)
8 water chestnuts
2 green onions
1 teaspoon salt


Preparation: Wash, shell & devein shrimp. Slice water chestnuts into thin circles. Mince entire green onions. Bring stock to boil with onions & water chestnuts. Add shrimp & salt. Taste & correct salt if necessary. Return soup to boil. Serve.

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