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| Oyster Stew |
| 1 can (10 ounce) condensed chicken broth 1 soup can water 2 tablespoons soy sauce 1/4 grated gingerroot 1 pint shucked large oysters, undrained |
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| 2 cups chopped cabbage 8 ounces sliced mushrooms (about 2 1/2 cups) 1/2 cup bean sprouts 4 green onions (with tops) Cut into 1 inch pieces. |
| Heat broth, water, soy sauce and gingerroot to boiling in 3 quart saucepan. Add oysters cabbabe, mushrooms and bean sprouts. Heat to boiling. Reduce heat.Cover and simmer 2 minutes or until cabbage is crisp tender. Ladle stew into bowls and garnish with green onions. Makes 4 servings |