Chicken and Mushroom Soup
160g (6oz) Cooked Chicken
1200ml (2 pints) Chicken Stock
4 sprigs Parsley
5 tsp Peppercorns
1 tbsp Vegetable Oil
5 Dried Black Mushrooms
2 Spring Onions
2 Cloves Garlic
Parsley
Cut the chicken into strips.
Soak the mushrooms for about 1 hour and coarsely chop
Using a pestle and mortar or food processor, pound or mix garlic, parsley and peppercorns to a paste.
Heat vegetable oil in a large saucepan, add paste and cook for 1 minute, stirring continuously.
Stir in stock and mushrooms.
Simmer 10 minutes.
Add chicken, reduce heat and cook gently for 5 minutes.
Scatter with the thinly sliced spring onions and parsley to garnish.
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