Chicken And Mushroom Soup

• 1 tbsp olive oil, extra virgin
• 1 spring onion, including greens, sliced
• 1 garlic clove, finely chopped
• 10 small button mushrooms, cut in half
• 1 chicken breast, shredded or diced
• 400 ml chicken stock
• 1 tbsp cornflour
• 1 tbsp vegetable oil
• 2 tbsp water

1. In a wok over a medium heat, heat the vegetable oil, add the chicken and fry until cooked.
2. About 5-8 minutes.
3. Alternatively you can use leftover chicken.
4. Next, over a low to medium heat add the olive oil.
5. When heated add the onions and garlic and fry for about a minute, be careful not to burn the garlic.
6. (You may add white onions instead)
7. Next add the mushrooms and cooked chicken and fry for a further 2 minutes.
8. (You can add any type of mushrooms you prefer).
9. You may choose to add more stock depending on how much liquid you like in your soup.
10. Bring the soup until its just about to boil.
11. Prepare the cornflour mixture.
12. Add 1 tablespoon of cornflour with 2 tablespoons of water and mix until well incorporated together.
13. Set aside.
14. Then slowly add the cornflour mixture.
15. Let the liquid thicken.
16. Then add the salt, soya sauce and oyster sauce.
17. With the sauces I'd suggest adding 1tsp at a time until you reach the flavour you like.
18. Serve and enjoy.

olive oil, spring onion, garlic, button mushrooms, chicken, chicken stock, cornflour, vegetable oil, water

Taken from cookpad.com/us/recipes/359955-chicken-and-mushroom-soup (may not work)