Chicken And Mushroom Soup

1/2 Pound Boneless Chicken Breast
2 Cup Chicken Stock
1 Cup Fresh Mushrooms, quartered
4 Tablespoon Sesame Oil
2 Tablespoon Sherry
2 Tablespoon 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 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.
Home Cookin 4.8 Chapter: Soups
Servings: 2