Chicken And Mushroom Broth
- 1 chicken joint
- 1 chicken stock cube
- 1 medium onion
- Salt to taste
- Freshly-ground black pepper to taste
- 1 carrot
- 6 ounces button mushrooms
- 2 celery stalks
- 1 ounce vermicelli
- 1 tablespoon oil
- 1 tablespoon chopped parsley - (level)
Cut chicken joint in half. Peel and roughly chop onion and carrot. Scrub celery and chop.
Heat oil in a large saucepan, add vegetables, cook until tender for 2 to 3 minutes. Fry chicken until brown. Add 1 1/2 pints water, stock cube and some salt and pepper. Bring to boil, stirring occasionally, cover and simmer for 30 minutes.
Strain stock into a bowl, take out chicken and remove flesh from bones. Cut chicken into small pieces. Return chicken and stock to saucepan, bring to boil.
Wash mushrooms and slice finely, break vermicelli into small pieces, add to saucepan with mushrooms. Cook gently for 10 to 12 minutes until vermicelli is tender. Taste and add more salt and pepper if necessary. Pour into a soup tureen and sprinkle with chopped parsley.
This recipe yields ?? servings.
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