Squab Soup And Ginseng Root


Serves: 4
Total Calories: 144

Ingredients

2 squabs
1 or 2 slice fresh ginger root
1/2 cup ginseng root
6 cups Stock, Chicken or favorite stock
1/3 cup sherry
1 teaspoon soy sauce
3/4 to 1 teaspoons salt

Directions:

1. Disjoint squabs. Cut ginger root and ginseng root in 1/8-inch slices.

2. Bring stock to a boil. Add squabs and sherry and simmer, covered, 20 minutes.

3. Add soy sauce, ginger and ginseng root. Simmer, covered, 45 minutes more. Season with salt.

NOTE: When purchasing ginseng root, be sure to specify it's for soup.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 144
Calories from Fat: 15

This Squab Soup And Ginseng Root recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Soups
Abalone Soup
Basic Bean Curd Soup
Basic Fishball Soup
Basic Soup With Pork, Quick-Cooking
Basic Soup With Pork, Slow-Cooking
Basic Vegetable Soup
Beef And Chinese Lettuce Soup
Beef And Lotus Root Soup
Beef And Turnip Soup
Celestial Soup
Chicken And Bitter Melon Soup
Chicken And Fuzzy Melon Soup
Chicken And Lotus Seed Soup
Chicken And Vermicelli Soup
Chicken Velvet And Corn Soup
Chicken Velvet And Lettuce Soup
Clam Soup
Crabmeat Soup I
Crabmeat Soup II
Cuttlefish And Lotus Root Soup
Egg Drop Soup I
Egg Drop Soup II
Fish Fillet Soup I
Fish Fillet Soup II
Fish's Maw Soup I
Fish's Maw Soup II
Hot-Sour Soup
Hot-Sour Soup, Leftovers
Matrimony Vine Soup
Mushroom Soup
Oxtail Soup I
Oxtail Soup II
Oyster Soup
Pork And Chinese Cabbage Soup
Pork And Cucumber Soup
Pork And Fuzzy Melon Soup
Pork And Mustard Cabbage Soup
Pork And Seaweed Soup
Pork And Water Cress Soup
Pork And Winter Melon Soup
Porkballs And Vermicelli Soup
Spinach Soup
Squab Soup And Ginseng Root
Stock, Chicken
Stock, Meat
Stock, Secondary
Ten Precious Soup
Three Delicious Soup
Vegetarian Soup
Whole Fish Soup I
Whole Fish Soup II
Wonton Soup




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