| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless Chicken Breast |
| 2 |
c |
Chicken Stock |
| 1 |
c |
Fresh Mushrooms, quartered |
| 4 |
tb |
Sesame Oil |
| 2 |
tb |
Sherry |
| 2 |
tb |
Fresh Parsley, chopped |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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