These measurements are all approximate; it's your soup - wiggle the ingredients around to suit your taste.
1 Cup Chicken Broth (I use College Inn when I don't have home-made, which is most of the time.)
1/2 cup of cooked chicken cubed or in hunks - you can use more if you want.
1 oz of uncooked pasta (I used spaghetti when I made the soup in the picture.)
1/4 cup frozen peas
1/4 cup dried mushrooms or 1/2 cup fresh mushrooms. What kind? Any kind you want. I have used Black Trumpets, oysters, portabella, morels, porcini, shiitake and chicken mushroom. You can also use those uninteresting white mushrooms that you see in every grocery store.
Basil
Olive oil
If you are using dried mushrooms, reconstitute them with boiling water to cover. Don't throw out the mushroom water; it's a good addition to the soup.
If you are using fresh mushrooms, saute them for about 5 minutes in a little olive oil and basil.
Bring broth to a boil, add basil if you are using dried mushrooms, and cook the pasta. When it is al dente, add the frozen peas, and the chicken. Bring back to a boil and add the mushrooms with the basil and oil or with the mushroom water depending on what mushrooms you are using.
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| Oyster mushrooms in the wild. |
Serves 1.
Recipe compliments of GoodOldBooks.
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