This is from the Better Recipes website...
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Asian Dumpling Soup
Ingredients:
| 4 | Scallions, white and green parts thinly sliced |
| 6 cloves | Garlic, peeled and microplaned |
| ¼ cup | Peeled & Slivered Fresh Ginger |
| 2× 14½ oz cans | Chicken Broth |
| 8 oz | Shiitake Mushrooms, stems removed and caps thinly sliced |
| 1× 15 oz pkg | Commercial Frozen Asian Stuffed Dumplings |
| 1× 15 oz can | Baby Corn, drained |
| 4 cups | Watercress, stems trimmed and discarded |
Directions:
In a medium saucepan over high heat, combine 3 cups of water, scallions, garlic and ginger, then bring to a rapid boil. Lower heat to medium and cook, partially covered, for 10 minutes. Add the chicken broth and mushrooms, then cook until the mushrooms begin to soften, about 3 minutes. Add dumplings and baby corn, then continue cooking until dumplings are tender, about 4 minutes. Add the watercress, then stir until wilted, about 30 seconds. Spoon into bowls and serve immediately.
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Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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Another Great Group of *~ Beth ~*
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