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Chinese Vegetable Soup

2 tbsp. butter or margarine, melted
1 c. celery, sliced
1 can mushrooms, sliced & drained
6 c. cabbage, shredded
7 packs George Washington vegetable season and broth
6 c. water
1 can water chestnuts, thinly sliced
1/2 tsp. soy sauce
2 1/2 c. cooked chicken, cut into strips


Saute celery and mushrooms in melted butter until tender. Add cabbage and saute for 3 minutes. Stir in packs of seasoning and broth and water. Add water chestnuts, soy sauce and chicken. Bring mixture to a boil. Reduce heat and simmer, uncovered for 15 minutes. Serves 6 to 8.


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