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Squab Soup and Ginseng Root

2 Squabs
1 Or 2 sl Fresh ginger root
1/2 c Ginseng root
6 c Stock
1/3 c Sherry
1 ts Soy sauce
1 ts Salt


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

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

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.




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