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Chicken and Broccolli, Mushroom Soup
1/2 kg chicken
1 onions, medium
4 cup chicken stock
1/2 tsp sesame oil
1 tsp vegetable oil
1 tsp ginger, crushed
1 tsp garlic, crushed
200 gm mushrooms
2 sliced ham
2 cup broccolli
1/2 tbsp soy sauce
1/2 tsp sugar
1 tbsp cornflour
2 tbsp, water
1/10 tsp salt, pepper
Place chicken, stock and sliced onion in a saucepan, bring to the boil and simmer gently 30 minutes until cooked. Allow to cool, strain and reserve stock. Discard sliced onion. Remove meat from bones and cut into strips. Slice mushrooms. Cut ham into dice. Cut brocolli into small flourets. Heat oils in a saucepan, saute garlic and ginger for 1 minute. Add mushrooms and saute a further 2 minutes. Add ham, broccoli, soy, sugar, reserved stock and chicken meat, bring to the boil and simmer for 5 minutes or until broccoli is tender. Dissolve cornflour in water and stir in to thicken soup slightly. Season well and serve.
Serves 4
"Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist."
Mrs. W. G. Waters in 'The Cook's Decameron,' 1920
Emmentaler ('Swiss cheese') is a cow's milk cheese with a sweet, nut like flavor, that has been made in Switzerland's Emmental Valley since the 15th century, and is the country's oldest cheese. It is made in giant wheels that can weigh well over 200 pounds.
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