Title: Three Flavors Soup
Categories: Chinese, Soups/stews
Yield: 4 Servings

5 c Light, clear chicken stock
10 Fresh medium shrimp (OR
1/4 lb Cooked baby shrimp)
8 Water chestnuts
2 Green onions
1 ts 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini