Title: Chicken Soup
Categories: None
Yield: 1 Servings

1 Chicken; cut in 8
2 Onions; chopped
1 Carrot; diced
1 Celery rib; diced
1 Clove garlic
Peppercorns; thyme
Salt to taste
1 tb Oil
4 Parsley stems

This is how I make my chicken soup. It is very very good. I figure you
could add mushrooms to it.

Cook chicken in oil until almost brown. Stir in onions and cook until
onions are soft Srie in carrot and celery and cook 3 minutes. Pour cold
water to cover everything by 2" Bring to a boil and add garlic,parsley
stems, thyme and peppercorns preferably tied in a cheesecloth. Turn down
heat and simmer 2 1/2 to 3 hours, sometimes I leave it longer. Season with
salt a few minutes before it's ready. Strain broth. Bring broth back to
heat and cook noodles in it.

I figure that at this point you could cook the mushrooms in 1 Tbs butter,
sdd 1Tbs flour to make a roux and add to soup.

Note: I prefer to make the broth the day before, chill it and remove the
fat that solidifies on top. Posted to EAT-L Digest by Leon & Miriam
Posvolsky on Sep 3, 1997