This recipe is from Martha Stewart's Everyday FOOD magazine. Very easy and quick!
Thrown the mushrooms in there and boil for about 5 minutes.
In gredients:
3 cups water
2 cans chicken broth sliced ginger sliced garlic 4 green onions sliced finely shitake mushrooms - soaked and sliced frozen wonton/dumplings frozen corn frozen spinach
To a large pot, add the water, chicken stock, green onions, ginger and garlic. Bring to a boil...
Meanwhile, soak the mushrooms in a bowl of water til they are good and soft, then slice them thinly, removing the stems.
Now here's where I venture off - Martha calls for baby ears of corn and watercress. Nasty.
I just threw in regular frozen corn and frozen spinach, just as good, if not BETTER.
Add all that to the pot along with the dumplings, boil for about 8 minutes til the dumplings are ready.
How fast was this? And so tasty!
