Squab Soup and Ginseng Root

4 Servings

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Squab Soup and Ginseng Root Ingredients

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

Instructions for Squab Soup and Ginseng Root

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 its for soup. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized

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