Asian Dumpling Soup

Great soup on a fall or a winter day.

• 4 scallions, white and green parts only, thinly sliced
• 6 cloves garlic, thinly sliced
• 1/4 cup peeled and slivered fresh ginger
• 2 cans (14 1/2 ounces) reduced-sodium chicken broth
• 8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
• 1 package (15 ounces) frozen stuffed dumplings
• 1 can (15 ounces) baby corn, drained (1 2/3 cups)
• 2 bunches watercress, stems trimmed (4 cups)

Directions:

In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water.

Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.

Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.

Prep: 25 minutes
Total: 45 minutes
Serves 4

Ref: MarthaStewart.com