Original version from Barbara Chau, Livermore, CA.     443-4522

        WON TON SOUP 

        Bones of a chicken
        6 dry mushrooms. Soak in warm water and slice
        1 pound Chinese green cabbage, out into inoh lengtas
        1 small can bamboo shoots, sliced thin
        2 green onions, diced
        2 tsp salt
        2 pieces of ginger
        2 quarts of water 

        1.  In large sauce pan, boil the chicken bones and ginger in 2 quarts of
            water.  Simmer for 20 minutes.
        2.  Take the bones out and add cabbage, bamboo shoots, and the mushrooms.
        3.  Add salt and green onions.   Serve with won ton.

This is good but makes a lot of soup.
Use the wonton recipe.