12 to 16
By Craig Claiborne
Simmer chicken, water, scallions, celery, parsley, salt and gingerroot in a large kettle for one to one and one-half hours. Strain the broth and discard wings and vegetables.
Boil broth to concentrate flavor. Add monosodium glutamate to broth.
Serve hot in hot cups or soup bowls. Float two mushroom slices on each serving.