Tasty chicken and mushroom soup



Dried Chinese mushrooms which are available from Chinese supermarkets are best for this soup as they~ have a strong, distinctive flavour. If dried are unobtainable use sliced fresh mushrooms instead.

SERVES 4-6
- 1.15 L [2 pt] chicken stock
- 50 g [2 oz] dried sliced Chinese mushrooms. or 4 button mushrooms thinly sliced
- 125 g [5 oz] cooked chicken breast
- salt
- freshly ground black pepper
- sprigs of watercress to garnish


chicken-mushroom-soup.jpg" align="left" alt="Tasty chicken and mushroom soup" title="Tasty chicken and mushroom soup"> 1. Reconstitute the dried mushrooms by soaking in hot water for 20 minutes or until swollen.
2. Skin the chicken breast and cut into slivers.
3. Bring the stock to the boil. Add the drained mushrooms and chicken.
4. Simmer for 5 minutes. Season to taste and garnish with watercress.

Variations

- For a luxurious version of chicken and mushroom soup, add 60ml [4 tablespoons] of dry sherry just before serving.

- Instead of chicken meat use turkey or pork. Just before the end of cooking, add a few slices of cucumber.
navigation:
Recipes home
  English cuisine
    Soup
      Stock based
        Types of Stock
        Ingredients
        Brown stock
        White stock
        Household stock
        Chicken stock
        Game stock
        Fish stock
        Vegetable stock
        Avgolemono
        Tasty chicken and mushroom soup
        Stracciatella
        Hot and Sour soup
      Hearty Soups
      Puree Soups
      Cream soups
    Sauces
    Meat
    Salads
    Vegetables
    Desserts
  *** Star recipes ***
  Healthy food
  About us
  Content
  

  Glossary

 
Web SuperCooking.NET

Step-by-Step cooking guide on SuperCooking.Net copyright © 2006-2010 by Quid United Ltd.
About all question please contact: supercooking @ quidunited.co.uk