CHICKEN & MUSHROOM SOUP
1 quart Chicken Stock
Zest of ½ lime
Zest of ½ lemon
1 tbsp Lime Juice
1 tbsp Lemon Juice
¼ cup Canned Jalapenos – Drained and Chopped
2 to 4 tbsp Fresh Ginger - chopped
2 tbsp Cilantro (Chopped)
2 ½ tbsp Soy Sauce
1 lb Chicken Tenders (Sliced to ¼” coins)
1/3 lb Cremini Mushrooms (Sliced)
Salt and Pepper to taste
Add chicken stock, lemon & lime zests, jalapenos, ginger and cilantro to stock pot. Bring to a boil. Reduce heat and simmer for 10 minutes pressing on solids with spoon to release flavors. Filter stock through fine strainer, saving all the liquid. Press on solids to release as much juice as possible while straining.
Bring strained stock to a simmer and add remaining ingredients. Cook 4-6 minutes or just until chicken is completely cooked.
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