HOT SOUR SOUP #2

HOT SOUR SOUP #2

1 oz. oriental mushrooms
2 cans (13-3/4-oz each) chicken broth or 3-1/2 cups chicken stock
2 cups orange juice
¾ lb. boneless pork cut into julienne strips
1-cup carrots cut into julienne strips
1 can (8-oz) sliced water chestnuts, drained
1 Tbsp. soy sauce
¼ tsp. salt
½ lb. tofu, drained and cut into ½-inch cubes
3 tbsp. white wine vinegar
¾ tsp. Tabasco sauce
¼ cup cornstarch
½ cup water

In a small bowl pour enough boiling water over mushrooms to cover. Let stand 30 minutes; drain. In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt. Bring to a boil.

Reduce heat; simmer 3 minutes or until pork is cooked. Add tofu, vinegar and Tabasco
Sauce. Combine cornstarch and water until smooth; add to soup. Stir constantly, bring to a boil over medium heat and boil 1 minute.

Yield: 8 servings.