Chinese Duck Soup
12 small Chinese dried mushrooms
1-3/4 lbs. Chinese barbecued duck
1 quart plus 2 cups chicken stock
1 red bell pepper, seeded and sliced
1 Tbs. tamari or soy sauce
1 tsp. oyster sauce
3 Tbs. dry sherry
4 scallions, trimmed and chopped
5 ounces canned sliced bamboo shoots, drained
Place mushrooms in a bowl and cover with boiling water.
Let stand 20 minutes.
Drain and chop.
Remove meat and skin from duck.
Chop and set aside.
Bring stock to a boil.
Add last 6 ingredients and
mushrooms and simmer 10 minutes, uncovered.
Stir in duck meat just before serving and simmer until heated through.
Per serving: calories 493, fat 21.6g, 40% calories from fat, cholesterol
62mg, protein 23.3g, carbohydrates 50.5g, fiber 4.8g, sugar 27.2g,
sodium 1818mg, diet points 11.2.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 2.4,
Lean meat: 2.1,
Fat: 3.1, Sugar: 0.0, Very lean meat protein: 0.0