Saturday, August 9, 2008

Chicken and Mushroom Soup

I'm not sure I would have come up with the add of the sesame oil on my own, this one is a keeper!

Chicken and Mushroom Soup

Yield: 2 servings

1/2 pound boneless chicken breast
2 cups chicken stock
1 cup fresh mushrooms, quartered
4 tablespoons sesame oil
2 tablespoons Sherry
2 tablespoons fresh parsley, chopped

Thinly slice the chicken breast meat.

Bring the chicken stock to a rolling boil and add the chicken and
mushrooms. When the soup starts to boil again and all of the
ingredients float to the top, remove from heat. Add the sesame oil and
sherry and taste for seasoning. Add salt and pepper if necessary.

Serve in individual soup bowls, and sprinkle the parsley on top.