Recipe for Duck Soup with Napa Cabbage 
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Yield:
4
Ingredients:
Amount Ingredient
2 cup chicken or vegetable stock
(or canned chicken broth)
3 cup cool water
1 x carcass from roast duck, including neck cut into 8 pieces
1 stalk Chinese or regular celery, leaves included trimmed, and
coarsely chopped
1 x carrot coarsely chopped
1/2 med onion
3 slc peeled ginger
5 x black peppercorns
2 whl star anise
2 cup sliced napa cabbages
1/2 cup carrot cut thin strips
3 lrg fresh shiitake mushrooms stems removed,
and caps thinly sliced
2 x green onions trimmed, and
cut into 2" lengths
1/2 pkt soft tofu - (abt 7 oz) drained, and
cut into 8 pieces
Salt to taste
Instructions:
Instructions: Bring the stock, water, duck carcass, celery, chopped carrot, onion, ginger, peppercorns and star anise to a boil in a large pot. Adjust the heat so the liquid is simmering, cover the pot and simmer for 3 hours. Strain the stock and discard the solids.

Pour the broth back into the pot and bring to a simmer. Add the cabbage, carrot strips and mushrooms. Simmer until the vegetables are tender, 7 to 8 minutes. Add the green onions and tofu. Simmer gently until the tofu is heated through. Season to taste with the salt and black pepper and ladle into warm soup bowls.

This recipe yields 4 servings.

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