2 large cans chicken broth
1 cup of fresh mushroom
1/2 cup chopped onion and celery
1 small eggplant, sliced in thin short slices
1 cup chopped chicken pieces
1 cup chopped water cress

Sauté sliced mushroom, chopped onion and celery until tender. Add eggplant until lightly tender. Put broth in large pot and chicken and sautéed vegetables. Cook on low, add water cress and cook on low for 40-50 minutes.

Submitted by: Theresa McDermott