An Asian-style lamb and noodle soup with mushrooms and mustard greens.

Lamb and Soup Pot

1 pound lamb, cubed
1 tablespoon sliced gingerroot
1 onion, sliced
12 cups water
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 cup sherry
1/2 cup sliced mushroom
4 green onions, chopped
1/2 pound fine egg noodles
1/2 pound mustard greens, chopped

1. Combine cubed lamb, sliced ginger, sliced onion, and water in a kettle. Bring to a boil, reduce the heat, and simmer for 2 hours; skim.
2. Add salt, sugar, and sherry. Simmer for another 20 minutes. Add sliced mushrooms, chopped green onions, fine egg noodles, and chopped mustard greens. Bring to a boil then remove from the heat.

Makes 8 servings.