spoonfuls of Chinese ham and chicken dice for garnish.

For gravy use 3 teaspoonfuls of cornstarch, a few drops of sesamum-seed oil, and salt and pepper to taste.

CHINESE MUSHROOM SOUP
蘑 菇 雞 湯
mor güe guy tong

3 cups Chinese mushrooms chopped into small dice
3/4 cup chicken chopped to same size
9 cups primary soup
2 eggs
1/2 teaspoonful cornstarch
1 teaspoonful Chinese sauce
1/2 teaspoonful oil
Salt, and a few drops of sesamum-seed oil

Chinese mushrooms can be secured at any Chinese grocery store.

(a) Cook the mushrooms for 1/2 hour, and then drain off and put into the primary soup. Boil for 15 minutes.

(b) Add the chopped chicken; the eggs well beaten; and all the other ingredients. Take off the stove 1/2 minute after the cornstarch is added.

Serve in bowls. Garnish the top of each bowl with 1 teaspoonful of Chinese ham cut into dice.