Three Flavored Soup

• 2 2/3 lb. winter squash
• 2 chicken legs
• 12 slices cooked ham
• 6 Chinese black mushrooms
• 3 dried scallops
• 2 (1 1/2-inch) pieces green onions
• 2 slices ginger root
• 1 Tbsp. cooking wine or sherry
• 6 c. stock or water
• 1 1/2 tsp. salt
• dash of black pepper

1. Pare the winter squash and scoop out balls with melon ball scooper.
2. Cut the chicken legs through the bone into bite size pieces. Blanch the chicken pieces in boiling water.
3. Remove, drain and discard the water.
4. Soak the dried scallops in water for 1 hour. Remove and drain.
5. Place the remaining ingredients (except pepper) in a casserole. Stew over medium heat for 40 minutes. Add the black pepper.
6. Transfer to a serving bowl and serve.

winter, chicken, ham, chinese black mushrooms, scallops, green onions, ginger root, cooking wine, stock, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882198 (may not work)