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THREE FLAVORS SOUP



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


Wash, shell & de-vein 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. Serves 4.













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