1/2 lb Boneless Chicken Breast
4 tb Sesame Oil
2 c Chicken Stock
2 tb Sherry
1 c Fresh Mushrooms, quartered
2 tb 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 salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.