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Bok Choy and Mushroom Soup
By Chef Tom Fraker

Bok Choy and Mushroom Soup

2 14½ ounce cans Chicken Broth
1 bunch Bok Choy cleaned bottoms removed and chopped
2 cups Mushrooms sliced thin
1/2 pound Sno Peas strings removed and cut in half
4 Organic Green Onions chopped
2 tablespoons Organic Ginger Root peeled and grated
2 cloves Peeled Garlic minced
3 tablespoons Light Soy Sauce
3 tablespoons Rice Vinegar
1 tablespoon Sesame Oil
2 tablespoons Sherry
Kosher Salt to taste
My Grinders use Rainbow Peppercorns to taste

Combine all the ingredients in a large pot and bring to a boil.

Once boiling, reduce to a simmer and cook for 7 to 10 minutes. Serve immediately.