CHICKEN SOUP WITH SHIITAKE MUSHROOMS

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

1. Preheat a large skillet on medium, add 1 tablespoon butter and oil, cook mushrooms for 5 mins
2. 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
3. Reduce skillet heat to low, add remaining butter and garlic to mushrooms, cook for 1 minute
4. To serve: rice, then pour over soup, top with shredded chicken and mushrooms, garnish with finely slice green onions

WATCH SAM MAKE THIS