6 dried Chinese mushrooms 3 cans chicken broth 3 cups water 1/2 tsp. sesame oil 2 or more slices fresh ginger root 1 chicken breast, thinly sliced 1/2 lb. shrimp 1 cup broccoli florets 1 cup thinly sliced carrots 1 can sliced water chestnuts 1 can baby corn 1 pkg. frozen wontons 2 green onions, thinly sliced snow peas, optional
Soak mushrooms for 30 minutes. Cut off tough stems and discard with water. Slice the mushrooms thinly. In a large soup pot, mix broth, water, sesame oil, and ginger root and bring to a boil. Add remaining ingredients except wontons and onion. Simmer 5 minutes. Cook wontons as directed on package. Add to rest. Simmer another 7 minutes. Serve topped with green onions. Makes 6 servings.
Carol Robinson