Mushroom Soup (Thick Soup)

Ingredients:

2 tbsp. butter

1 onion chopped

1 cup mushroom

2 tsp flour

2/½ cup of water

1 cup chicken broth

1 cup milk

1/2 cup all purpose cream

Pepper and salt to taste.

Procedure:

1. Heat butter in a saucepan.

2. Stir onion & mushroom

3. Add in flour, chicken broth salt & pepper

4. Pour milk and cook at low heat

5. Add All purpose cream

6. Serve in a soup bowl and sprinkle with parsley chopped onions

Chicken Sotanghon Soup (thin soup) garlic bread: optional

Ingredients:

1/2 lbs. chicken breast

1/2 cup scallions chopped

2 stalks celery chopped

2 1/2 ounces sotanghon noodles.

1 pc onion chopped

7 cups water 1pc dry bay leaves

5 cloves garlic minced

2tbsp garlic roasted, ground black pepper

1/2 cups cabbage shredded

fish sauce

3/4 cups atsuete

1pc carrot julienne

3 tbsp cooking oil

Chicken Sotanghon Soup

(thin Soup)

Procedure:

1.Prepare the chicken by boiling water in a cooking pot. Add bay leaf. Remove chicken by boiling water
in from the pot & set aside. Save the chicken stock.

2. Heat oil in a large pot. Sauté garlic until light brown Add onion & celery

3. Put the shredded chicken in the pot & sauté for 2 minutes. Add chicken stock & let it boil.

4. Add Atsuete mixture & sotanghon noodles cover and cook for 10 minutes.

5. Put carrots of cabbage into the pot, Cook for 5 minutes

6. Season w/ fish sauce & Ground black pepper.

7. Put some roasted garlic & chopped scallions, Stir.

8. Serve hot!