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