Asparagus And Sesame Chicken Soup
- 2lbs chicken
- 2c vegetable stock
- 4c warm water
- 3tbsp sesame oil
- 2tsp sugar 10 – 12 slices ginger root, peeled, sliced, and minced
- 1c dry sherry
- 1c button mushrooms
- 16 fresh asparagus Spears, rinse, trim off woody ends, break into 1-inch pieces
- 1tsp salt
Add ginger slices, sherry and salt to skillet. Stir with wooden spoon, and bring to a gentle boil.
Stir in stock, water and sugar. Increase heat to medium-high heat. Bring to a boil. Reduce heat. Simmer 30 minutes.
Stir in mushrooms and asparagus pieces. Simmer 15 minutes. Serve.