Recipe: War Won Ton Soup for Connie

War Won Ton Soup
Yield: 9 Servings
Recipe B: Ron West
From: Ron West
Date: Wed, 28 Jan 1998 06:45:20 0600

8 oz sliced water chestnuts, drained -- divided
1/2 lb ground pork
1/4 c green onions - finely chopped
1 tsp soy sauce
1/4 tsp fresh ground black pepper
1/4 tsp granulated garlic
1/4 tsp sesame oil
1/8 tsp ground ginger
1 won-ton wrappers

Broth & Vegetables:
14 1/2 oz chicken broth
2 c water
2 tsp soy sauce
1/2 tsp granulated garlic
14 oz chop-suey vegetables drained
3 c cabbage shredded
1 1/2 c fresh mushrooms sliced

Coarsely chop 1/4 cup water chestnuts; reserve remaining. In small bowl, combine chopped water chestnuts and all remaining won ton ingredients except wrappers. For each won ton, spoon 1 rounded teaspoon filling mixture onto one won ton wrapper. Moisten outer edge of wrapper with water; fold in half to form triangle. Press edges together to seal. Keep covered with damp paper towel until ready to cook. In large saucepan or Dutch oven, bring chicken broth, water, soy sauce and garlic to a boil over medium-high heat. Reduce heat to low. Carefully add won tons, one at a time; simmer 5 minutes. Add reserved water chestnuts and all remaining ingredients; simmer.