Bring the chicken stock to a boil. Add the ginger, onion, carrot and celery. Simmer for 15 to 20 minutes. Add the abalone and salt to taste. Allow to heat and ladle into individual soup bowls.

Pine Yard

Church Street, Chicago

Wine: Chenin Blanc

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.