Lemongrass Chicken Soup

• 3 cups low fat chicken broth



• 1/4 cup sliced shiitake mushrooms or button mushrooms



• 2 large stalks lemongrass, peeled, trimmed



• 1/8 teaspoon cracked black pepper



• 1/2 cup cup cooked boneless, skinless chicken breasts, cut in pieces



• 6 tender and thin asparagus spears, cut diagonally in one inch pieces



• 2 green onions, cut diagonally in thin slices



• Fresh basil for garnish (optional)

Cut trimmed and peeled lemongrass stalks into 3 to 4 inch pieces. Cut each piece in half lengthwise. Tie the lemongrass into a bundle with cotton twine. Combine broth, lemongrass, sliced shiitake mushrooms and pepper in a medium saucepan and bring to a boil. Reduce heat immediately and simmer, uncover for ten minutes.

Remove the lemongrass bundle from the broth. Add the asparagus and chicken. Simm for another 3 minutes or until heated through. Asparagus should be crisp but tender. Remove from heat, add green onions. Divide among four bowls and garnish with fresh chopped basil.