Hot and Sour Soup

1 oz. dried Oriental mushrooms
2 cans(13oz. each) chicken broth
2 cups orange juice
¾ lb. boneless pork cut into julienne strips
1 cup carrots, cut into julienne strips
1 6oz. can sliced water chestnuts, drained
1 tbsp. soy sauce
¼ tsp. salt
½ lb. tofu, drained and cut into ½” cubes
3 tbsp. white wine vinegar
¾ tsp. Tabasco® pepper sauce
¼ cup cornstarch
1/3 cup water

In small bowl pour enough boiling water over mushroom to cover. Let stand
30 minutes; drain.

In large saucepan combine mushrooms, broth, orange juice, pork carrots, water
chestnuts, soy sauce and salt. Bring to a boil. Reduce heat; simmer
3 minutes or until pork is cooked. Add tofu, vinegar and Tabasco®.

Combine cornstarch and water until smooth; add to soup. Stir constantly, bring
to a boil over medium heat and boil for 1 minute.

Makes 8 servings