Chicken & Mushroom Soup


1 cup small mushrooms

1 tablespoon oil

6 cups chicken stock

1 cup boiled chicken (shredded)

3 spring onions (finely chopped)

salt to taste

1 tablespoon Soya sauce

white pepper (a pinch)

1 teaspoon corn flour (make paste with 2 teaspoons of water)



For the chicken stock, boil half a pound of chicken pieces in 6 cups of water. When done, drain the stock and set aside. Stir-fry the mushrooms for 2 minutes before removing them. Mix the corn flour into a paste. Add the remaining ingredients to the stock (besides mushrooms) and bring to a boil. Now add the corn flour paste and mushrooms. Simmer for 1-2 minutes. Serve hot.


Corn Soup


8-10 cups chicken stock

½ teaspoon crushed garlic

2 tablespoons chopped onion

1 teaspoon sugar

3 teaspoons butter

1 chicken breast finely chopped. Marinate

each with a pinch of salt and pepper.

4 teaspoons flour (heaped)

1½ teaspoons salt

½ cup sweet corn



For the chicken stock, boil ¾th pound of chicken pieces in 8 -10 cups of water. Heat butter, add chopped onion and garlic, and fry till transparent. Add the marinated chicken and stir. Add flour, salt, pepper, and chicken stock. Cook for 15-20 minutes till soup thickens. Lastly, add the sugar and corn. Serve hot, garnished with parsley or coriander.