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Chicken and Lotus Seed Soup

5 cups chicken broth
1/2 teaspoon gingerroot, sliced
2 tablespoons sherry
1/2 teaspoon granulated sugar
1 teaspoon salt
12 lotus seed
1 cup chopped chicken
1/4 cup sliced mushroom
1/2 cup celery, sliced
1 tablespoon ham, chopped
2 teaspoons lotus root powder

1. Heat chicken broth in a large kettle. Add sliced ginger root, sherry, sugar, and salt. Bring to a gentle boil, then add blanched lotus seed, chopped chicken, and sliced mushrooms.
2. Simmer for 30 minutes then add sliced celery and chopped ham. Simmer for another 15 minutes, or until the lotus seeds are tender.
3. Mix lotus root powder with a little hot stock, then stir into the soup.

Makes 4 servings.

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