Winter Melon Soup
|Whole chicken breast||1 Large|
|Winter melon||3 Cup (48 tbs), peeled and cut in 3/4-inch cubes|
|Water||2 3⁄4 Cup (44 tbs)|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Canned straw mushrooms||8 Ounce, drained (1 Can)|
In bowl, add enough hot water to dried mushrooms to cover.
Soak 30 minutes.
Squeeze to drain well.
Meanwhile, in small bowl or casserole, cook chicken breast, covered, at HIGH for 3 to 5 minutes.
Remove skin and bones.
Cut chicken meat into small strips.
Cut up drained dried mushrooms, discarding stems.
In 3-quart casserole, combine winter melon, water, chicken broth, and dried mushroom pieces.
Cook, covered, at HIGH for 20 minutes or till winter melon is tender, stirring once.
Melon will turn translucent.
Add straw mushrooms, chicken slices, salt, and pepper.
Cook, covered, at MEDIUM HIGH (7) for 3 minutes or till heated through.