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RAINDROP SOUP

6 water chestnuts
2 scallions
1 tblsp sherry
3 cups chicken stock (1 cup = 250 ml)
6 oz diced cooked chicken
salt
pepper

Slice the water chestnuts and slice the spring onions (scallions)
finely. Put these in a sauce pan with the chicken stock and the
chicken. Bring to the boil and simmer, covered, for 15 minutes.

Add the sherry and season to taste.

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