Chicken and Mushroom Soup

1/2 pound boneless chicken breast
4 tablespoons Sesame oil
2 cup chicken stock
2 tablespoons Sherry
1 cup fresh mushrooms, quartered
2 tablespoons 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 the salt and pepper if necessary. Serve in
individual soup bowls and sprinkle the parsley on top. Serves: 2

Jenn B aka Mom2Sam and Tiny
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