Chicken Soup with Mushrooms

Preparation info

  • 12 to 16

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds chicken wings
  • 3 quarts water
  • 3 scallions, trimmed
  • 1 celery rib with leaves
  • 3 parsley sprigs
  • 1 tablespoon salt
  • 1 piece of fresh gingerroot, crushed (optional)
  • 2 teaspoon monosodium glutamate
  • Mushrooms, sliced thin


    1. Simmer chicken, water, scallions, celery, parsley, salt and gingerroot in a large kettle for one to one and one-half hours. Strain the broth and discard wings and vegetables.

    2. Boil broth to concentrate flavor. Add monosodium glutamate to broth.

    3. Serve hot in hot cups or soup bowls. Float two mushroom slices on each serving.