Hi Virginia - I looked in the 1986 through 1991 editions, and found a recipe
only in the 1991. It was in a "Light Menu" section.

I did some checking and found a recipe for Hot and Sour Mandarin Soup in my
"Yan Can Cook Book". More complicated ingredients (lean pork, cooked ham,
black mushrooms) but it sounds really good. Yan says: "A soup with a definite
bite, hot and spicy!" Let me know if you want that one also.

Here is the one from "Southern Living":

3 (10-1/2 oz.) cans ready-to-serve no-salt-added chicken broth
1/2 cup sliced fresh mushrooms
1 teaspoon minced fresh gingerroot
1 (4 oz.) skinned, boned chicken breast half, cut into thin strips
1/3 cup canned bamboo shoots, cut into thin strips
3 Tablespoons rice vinegar
3 Tablespoons reduced-sodium soy sauce
1/4 teasoon hot sauce
1/8 teaspoon pepper
1 egg white, slightly beaten
1/4 cup sliced green onions
1/4 cup fresh snow pea pods
1 Tablespoon cornstarch
1/4 cup water
Combine chicken broth, fresh mushrooms, and gingerroot in a 2-quart saucepan;
bring to a boil. Add chicken, and simmer 10 minutes. Add bamboon shoots; simmer
6 minutes. Add vinegar, soy sauce, hot sauce, and pepper; return to a boil.
Slowly pour egg white into soup, stirring constantly. (The egg white forms lacy
strands as it cooks.) Stir in green onions and snow peas.

Combine cornstarch and water in a small bowl. Add to soup, and return to a
boil; boil 1 minute, stirring gently.
Yield: 1 quart. (79 calories per 1-cup serving).