Recipe - Hot And Sour Chinese Soup

1 (up to)
1 One half cup Sliced fresh mushrooms
1 tablespoon Oil
3 dr Sesame oil (optional)
3 Green onions; cut or sliced up
2 cn (13.75oz) chicken broth
1 cn (8oz) bamboo
shoots;undrained
1 cup Frozen peas
1 cup Carrots; shredded
1/3 cup Vinegar
1 tablespoon Soy sauce
Three fourths teaspoon Ground pepper
One fourth cup Cold water
2 tablespoon Cornstarch
4 Eggs; beaten

In small skillet, add mushrooms to hot oil, along with green onions, and
stirfry over high heat until mushrooms are tender; set aside.

In a large saucepan over high heat, add broth, bamboo shoots, peas,
carrots, vinegar, soy sauce and pepper; bring to a boil. Reduce heat to
simmer and simmer 5 minutes.

Stir together water and cornstarch; slowly stir into hot soup. While
stirring soup, slowly pour in eggs. Immediately remove from heat. Stir in
mushrooms and green onions with accumulated liquid.

Ladle into four heated bowls.

NEWSPAPER ARTICLE, FROM

CALIFORNIA WILD RICE PROGRAM

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.