Hot and Sour Soup...

We are under the weather at my house.  Coughing, running noses, sore throats.  I would love to buy a hazmat suit with a respirator mask to protect myself from the contagious germs that are contaminating the air through out the house.  Gross!  Good old chicken soup was made earlier in the week and made everyone feel some what better.  Last night on the menu was Chinese Hot and Sour Soup.  It was thrown together in a flash.  It tasted just as good, if not better than the local Chinese restaurant we frequent.  We went through a box of tissues after we finished it.(slight exaggeration)  I took a little from one recipe and borrowed more from another.  Here's the recipe.  It is guaranteed to help the sniffles!!

• 4 cups chicken broth
• 1 cup water
• 3 cups fresh sliced mushrooms of your choice
• 1 small can bamboo shoots
• 3 tbsp. grated fresh ginger
• 3 cloves minced garlic
• 3 tsp. soy sauce
• 1/2 tsp. red pepper flakes
• 1 small bag fresh sprouts
• 1 lb. chicken breast sliced into thin strips
• 1 1/2 tbsp. sesame oil
• 4 green onions
• 1/2 cup chopped cilantro
• 4 tbsp. red wine vinegar
• 3 tbsp. cornstarch
• 2 eggs beaten

1. In a 5 quart pot, combine the first 9 ingredients.  Bring to a boil, then reduce heat to a simmer while you prepare the rest of the ingredients.
2. Place the chicken strips in a bowl and toss with the sesame oil.  In a separate bowl mix the vinegar and cornstarch together.  Set aside.
3. Increase in heat under the pot to medium high and bring up to a good boil.  Add the chicken strips, return to a boil again, then stream in the beaten eggs slowly so that it makes long strands of egg in the soup.  Add vinegar and cornstarch, stirring occasionally. Cook for 3 to 4 minutes more until you are sure the chicken is cooked.  Add cilantro and green onions to the pot.  Quick stir and your ready to serve.