Soups for Spring
Submitted by Nikhat Ali, Chicago
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.
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.