- 2 tbsp. butter, melted
		
		- 1 c. celery, sliced
		
		- 1 can mushrooms, sliced & drained
		
		- 6 c. cabbage, shredded
		
		- 7 packs George Washington vegetable season and broth
		
		- 6 c. water
		
		- 1 can water chestnuts, thinly sliced
		
		- 1/2 tsp. soy sauce
		
		- 2 1/2 c. cooked chicken, cut into strips

	Serves 6 to 8.

		Saute celery and mushrooms in melted butter until tender.
		Add cabbage and saute for 3 minutes.
		Stir in packs of seasoning and broth and water.
		Add water chestnuts, soy sauce and chicken.
		Bring mixture to a boil.
		Reduce heat and simmer, uncovered for 15 minutes.