Ingredients

• 1/4 cup minced shallots
• 1/4 cup diced celery
• 1/4 cup sliced mushrooms
• 1 1/2 tsp. butter
• 6 cups chicken stock
• 1/4 tsp. salt
• pepper
• 1/2 cup fine egg noodles
• 1/3 cup diced chicken
• 1/2 tsp. fresh parsley

Directions

1. Saute vegetables in butter.
2. Add chicken stock, salt, and pepper and cook for 20 minutes.
3. Cook egg noodles separately in salted water.
4. Drain and rinse well under cold water, then add noodles, chicken, and parsley to soup.

Serves 6.

Attribution: Chicken and Mushroom Soup by Nicloe Chartrand, Aylmer, Quebec. As found in The Harrowsmith Cookbook: Volume Number 1.