Cantonese Egg Foo Yung
INGREDIENTS:
2 cn Whole kernel corn 1 lb New red potatoes, peeled, cu
1/2 lb Polish sausage 28 oz Chicken broth
2 Celery stalks; sliced 1 lb Broccoli; cubed
1 Onion; chopped 2 cn Cream of brocolli soup
1 Red pepper; chopped 1 c Cream
2 cn Whole kernel corn 1 lb New red potatoes, peeled, cu
1/2 lb Polish sausage 28 oz Chicken broth
2 Celery stalks; sliced 1 lb Broccoli; cubed
1 Onion; chopped 2 cn Cream of brocolli soup
1 Red pepper; chopped 1 c Cream
Drain corn, reserve liquid. In dutch oven, over med heat brown sausage, remove/drain. In drippings saute celery, onion, red pepper for 3 min. Add corn liquid, potatoes, broth. Bring to boil, simmr 5 min. Add broccoli, simmer. Blend soup with cream, stir into soup, do not boil. Serve with fresh bread and butter. I add a dash of white worchestire sauce, and when I saute the onion, etc. I add a Tblsp of red pepper oil. This gives the soup a zing. However, these two items are optional.