Sweet and Sour Peking Soup

Have fun preparing this mushroom dish!

Season the chicken soup with soy sauce, salt, vinegar, pepper and sugar to give it a Far Eastern flavor. Stir the cornflour into the clear soup. Cut meat into very small narrow slices and fry briefly in the butter. Put the meat, bamboo shoots, Chinese mushrooms and chopped leek in a saucepan and add the clear soup. Add the glass noodles. Make about a 30 min on low heat. The soup should then be very creamy.

If it is still too thin, add a little bit of cornflour and let it boil briefly.

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