Wednesday, December 14, 2011

Mushroom Chicken Soup Recipe

Try this succulent soup today!


1/2 lb boneless chicken breasts
2 cup chicken stock
1 cup fresh mushrooms, quartered
4 tbsp sesame Oil
2 tbsp sherry
2 tbsp fresh parsley, chopped 


Thinly slice the chicken breasts. 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.


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