|Basic chinese chicken broth/Pork broth||6 Cup (96 tbs)|
|Dried tangerine peel||1 , soaked|
|Water||2 Tablespoon , drained|
|Dried forest mushrooms||4 , softened and slivered|
|Soy sauce||To Taste|
|Chinese parsley sprig||2|
Simmer broth with turnip greens, tangerine peel and mushrooms for 30 minutes.
Remove greens and tangerine peel.
Season with salt and soy.
In separate saucepan cook wontons in salted boiling water 4 to 5 minutes, or until they rise to top; do not boil too hard.
Then cook 1 more minute and drain well.
Remove wontons with slotted spoon and place 4 in each of 6 bowls.
Fill bowls with hot soup and garnish with Chinese parsley.