1 litre chicken stock
1 cup cooked ham, shredded
8 mushrooms, sliced
1/2 cup chicken meat, shredded & cooked
1/4 tsp MSG
Salt & pepper to taste

Chicken & Ham Soup

1. Cook mushrooms for 2 minutes in boiling water. Cool and keep aside.
2. Mix together the chicken stock, mushrooms, ham, seasoning and cook for 15 minutes in a pressure cooker. Add more water if desired.
3. Serve steaming hot, garnished with shredded ham and chicken.