This soup is light with crunchy veggies. I tried my best to copy this
soup, as it's served at a local restaurant.
| 3/4 lb. cubed small, half beef and half pork | 1/2 lb. fresh mushrooms, sliced |
| 1 large onion, chopped | 1/4 lb. slivered pea pods |
| 3 Tbs. butter | 1/2-16 oz. bag Japanese-style vegetables |
| 6 cups beef broth | 1 can sliced waterchestnuts, slivered |
| 2 Tbs. soy sauce | dash of Kitchen Bouquet, for color |
| 2 stalks thinly sliced celery |
In soup pot, sauté meat in butter until browned. When meat is almost browned, add the onion. Add the broth and soy sauce. Simmer, covered until meat is tender, about 1 hour. Just before serving, add the veggies and a little Kitchen Bouquet for color. Veggies should be tender-crisp. Serve garnished with chow mien noodles.