Instructions: 1. Disjoint squabs. Cut ginger root and ginseng root in 1/8-inch slices.

2. Bring stock to a boil. Add squabs and sherry and simmer, covered, 20 minutes.

3. Add soy sauce, ginger and ginseng root. Simmer, covered, 45 minutes more. Season with salt.

NOTE: When purchasing ginseng root, be sure to specify its for soup.

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