Singapore Mushroom Soup

Ingredients

 * Spring onions - 2 nos.
 * Onion, diced - 1 no.
 * Button mushrooms - 125 gm.
 * Chicken stock - 3 ¾ cup
 * Carrot, diced - 1 no.
 * Sherry - 1 tbsp.
 * Chilli sauce as required
 * Soya sauce as required
 * Fresh ginger, sliced - 2 cm piece
 * Chopped green chillies in white vinegar as required
 * Salt & Pepper as required

Directions
Slice the spring onions and mushrooms thinly.

For the stock, boil the chicken in plenty of water (to which the diced onions and carrots have been added) till the chicken becomes soft.

To the above stock, add ginger and spring onions; bring to a boil, cover and simmer for 20 mins.

Add the mushrooms and simmer for another 10 mins.

Remove the ginger from the soup, add the sherry and seasoning to taste.

Serve hot along with the chilli sauce, soya sauce and chillies in vinegar.