Chicken mushroom soup

Ingredients for chicken mushroom soup/ 4 people

225g boneless chicken
thighs or drumsticks sans the skin (do not take chicken breasts

the
result Would Be very dry)

25g sliced ​​ham

25g dried shitake
mushrooms (mushrooms scented =

exotic
groceries)

2
tablespoons soy sauce

1
teaspoon sesame oil

1
teaspoon cornstarch

1

25 l chicken broth

1
tablespoon chopped scallion

pepper

2
tablespoons coffee oil (neutral, PREFERABLY peanut)

achievement

 

difficulty
easy

10
mins preparation

baking
30 mins

rest
1 h 10 min

total
time

 

PREPARATION chicken mushroom soup

1
Add mushrooms to soak in plenty of hot water for 30 minutes. Cut chicken Into 1 cm. Mix the meat with cornstarch, 1
tablespoon soy sauce and sesame oil. Let stand 30 minutes.

2
Drain the mushrooms dry Them Carefully remove excess liquid to Slightly. Jeter
feet, cut the caps Into thin strips.

3 In a wide saucepan, heat
the broth, add the mushrooms, spring onions, smoked ham, 1 tablespoon of soy
sauce, a little pepper. Simmer on low heat 15 minutes.

4
Meanwhile, heat the oil in a wok neutral or frying pan. When Almost tuxedo,
jump over high heat chicken parts for 5 minutes, stirring Constantly. Meat
Should Be golden. Drain the meat to remove excess fat Any.

 

Finally chicken mushroom soup

For
the meat in the soup and simmer for 5 minutes Before serving.

Ingredients
for Banana Walnut Bread Recipe

-WVRN05A NONA VAUGHN

2/3 c Milk

Ripe
banana 1/2 c; mashed

1
Egg

2
tb Margarine; or butter

3 c Bread flour

3
tb Sugar

3/4
ts Salt

1/4
ts Ground cinammon; (optional)

Active
dry yeast 1 ts

3/4 c Walnuts; or pecans

-toasted
chopped

 

Banana-Walnut
Bread Preparation

I
have a receipe for Banana Walnut Bread-All which I found in my Better Homes
& Gardens Bread Machine Bounty. Add ingredients to machine According To
manufactrers directions Adding the banana with the milk. (Use light setting, if
available.) I have not tried this receipe yet so let me know if its good or
not.

Ingredients
for Cheddar-Dill Bread Recipe

 

2 c Self-rising flour;
*see note

1
tb Sugar

1/4 c Butter or margarine

1 c Cheddar cheese;
shredded

2
ts Dill weed

1
Egg

3/4 c Milk

 

Cheddar-Dill
Bread Preparation

 

Recipe
by: Sue Klapper Preparation Time: 0:40 In
a large bowl combine flour and sugar. Cut in butter until crumbly; stir in the
cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients
and stir just until moistened. (Batter will be very thick.) Pour into a greased
8 inch x 4 x 2 loaf pan. Bake at 350 for 35 – 40 minutes or until bread tests
done. Cool in pan 10 minutes before removing. Note: As substitute to
self-rising flour, place 1 T. baking powder and 1 t. salt in a measuring cup. Add
enough flour to equal 2 cups.



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