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  Four Treasure Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 215
Ingredients:
1 can (8 Oz.) Sliced Water
Chestnuts Drained
1/4 lb Boned, Skinned Chicken
Breast Ground
1/2 cup Chopped Green Onions
2 tsp Soy Sauce, 1 t. Flour
1 tsp Chinese Hot Mustard
1/2 cup Julienned Carrot Strips
4 can (14 Oz.) Chicken Broth
1 tsp Garlic Powder
1/4 cup Dry Sherry,
1 Pkg. Frozen Chinese
Pea Pods
Instructions:
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t.
Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts
& Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder;
Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots &
Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water
Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.
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