Chicken and Mushroom Soup

Submitted by -Sylvie-

"I adopted this recipe from Recipezaar, but I have not yet had a chance to make it. I will try this some time soon to see if it needs adjusting or updating. If you make it first, please let me know what you think!"

 

• Ingredients: 6
• Serves: 2

ingredients

• 1⁄2 lb boneless chicken breast
• 4 tablespoons sesame oil
• 2 cups chicken stock
• 2 tablespoons sherry wine
• 1 cup fresh mushrooms, quartered
• 2 tablespoons fresh parsley, chopped

directions

1. Thinly slice the chicken breast meat.
2. Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
3. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
4. Add the sesame oil and sherry and taste for seasoning.
5. Add salt and pepper if necessary.
6. Serve in individual soup bowls and sprinkle the parsley on top.

Reviews

[Bergy]

I just had this for lunch and enjoyed it. I cut back on the Sesame Oil to 1 1/2 tbsp and added 3 tbsp dried veggie soup flakes. Very nice flavor

 

[KristinaEnno]

Very tasty and simple. I cut way back on the oil and added some leeks which was a nice addition. And definitely some sea salt. Very light, but lots of flavor and "clean."

 

[hollyfrolly]

I tripled the recipe and followed E.A's lead and added carrots and spinach.... A little extra sherry and less oil to boot. Delish- but my daughter wouldn't touch it. I must confess, that even with the (approx 5 tbsp.) oil- it still seemed a tad oily.... but the flavor was really nice.

 

[Bluenoser]

Can't believe the rich flavor of this---Tried it and loved it

 

[E.A.4957]

This is great! A very easy, quick & healthy soup. I doubled the recipe, but only added 5 tablespoons of sesame oil. I didn't want it to be too greasy. I also threw in shreadded carrots and fresh spianch at the end, just til' the spianch was wilted. This was the perfect addition.