1/2 lb Boneless Chicken Breast

      2 c  Chicken Stock

      1 c  Fresh Mushrooms, quartered

      4 tb Sesame Oil

      2 tb Sherry

      2 tb Fresh Parsley, chopped

  Thinly slice the chicken breast meat.
  Bring the chicken stock to a rolling boil and add the
  chicken and mushrooms.
  When the soup starts to boil again and all of the
  ingredients float to the top, remove from the heat.
  Add the sesame oil and sherry and taste for seasoning.
  Add salt and pepper if necessary.
  Serve in individual soup bowls and sprinkle the
  parsley on top. Serves 2.
  From The Gazette, 91/02/13.