
Serves 4
Jewish Penicillin gets an Asian makeover and now is easily one of my (and Mrs Cooking Guys') favorite cold weather soups.
INGREDIENTS
- 10 shiitake mushrooms, stems removed and thinly sliced
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 carton chicken broth
- 1/2 cup deli roasted chicken, shredded ( I used the dark meat)
- 1 tablespoon fresh ginger, finely diced
- 1 garlic clove, crushed
- 2 tablespoons soy sauce ( I use, Housewife Soy Sauce)
- 1/2 teaspoon sesame oil
- 4 green onions (2 thickly sliced on the diagonal. 2 finely sliced for garnish)
- 4 cups cooked steamed rice
DIRECTIONS
- Preheat a large skillet on medium, add 1 tablespoon butter and oil, cook mushrooms for 5 mins
- In a medium pan add broth, ginger, soy and sesame oil cook for 2 minutes, add thick cut green onions cook for 1 more minute
- Reduce skillet heat to low, add remaining butter and garlic to mushrooms, cook for 1 minute
- To serve: rice, then pour over soup, top with shredded chicken and mushrooms, garnish with finely slice green onions