1/2 lb Chicken breast, boneless
2 c Chicken stock
1 c Mushrooms, fresh, quartered
4 tb Sesame oil
2 tb Sherry
2 tb Parsley, fresh, 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 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.
