1 c. chicken broth
1 tsp. dry sherry
2 thin sliced ginger root
1 paper thin carrot slice
1/2 paper thin lemon slice
1 very sm. spinach leaf

Combine chicken broth, sherry, ginger root, and carrot; simmer 1 minute. Remove ginger root and pour broth into soup bowl. Place lemon slice on spinach leaf and float in center of soup. Serve hot. Makes 1 serving.