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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Japanese Clear Soup

Serves 6
• 6 cups Chicken Broth
• 1/3 cup  Dry Sherry
• 1/2 tsp Soy Sauce
• Thinly Sliced Lemon

• 6 Sliced Fresh Mushrooms
• 2 Green Onions and tops (Sliced diagonally)
• 1 Very Thinly Sliced Carrot
• a little butter
1. Bring broth to a boil.  Add sherry and soy sauce; simmer 2 to 3 minutes. 
2. Ladle soup into small bowls; float a lemon slice in each bowl.
3. Saute the garnishes with little butter in a pan arrange them on tray to add to the soup as desired.

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