Chicken & Mushroom Soup
Ingredients
1/2 lb boneless chicken breast
2 cup chicken stock
1 cup fresh mushrooms, quartered
4 tbsp sesame oil
2 tbsp sherry
2 tbsp fresh parsley, chopped
Preparation
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 the 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. Serves 2. From The Gazette, 91/02/13.
Servings: 2
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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