| Chinese Chicken and Mushroom Soup |
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| Soup Recipes |
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Ingredients: 1/2 lb. raw chicken breast 1 tsp. salt 1 tbsp. cornstarch 3 tbsp. cold water 1 tbsp. soy sauce 4 c. chicken stock or bouillon 4 fresh mushrooms, sliced or 1 (2 oz.) can sliced mushrooms 1 1/2 tbsp. vegetable oil 2 tsp. lemon juice Skin chicken and slice into 10 pieces. Sprinkle with 1/2 teaspoon salt and let stand for 30 minutes. Mix cornstarch with cold water; add with remaining salt and soy sauce to the chicken stock, bring to a boil; simmer chicken in this for 5 minutes. Saute mushrooms for a few minutes in oil. Add the mushrooms and lemon juice to stock. Heat gently without boiling. Serve with a thin lemon slice in each bowl. Serves 5. 
 
 
 
 
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