Chicken, Rice And Mushroom Soup With Lime Recipe - Cooking Index
Chicken, Rice And Mushroom Soup With Lime Recipe - Cooking Index
| 3 cups | 711ml | White Chicken Stock - see * Note |
| (or 1 1/2 cups frozen concentrated | ||
| Plus 1 1/2 cups water) | ||
| 3/4 cup | 120g / 4.2oz | Cooked white or brown rice |
| 1/2 cup | 31g / 1.1oz | Shredded cooked chicken - see * Note |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 10 | White mushrooms - wiped clean, trimmed and sliced thin | |
| 3 | Scallions - sliced thin | |
| 1 | Egg yolk | |
| Juice of 1 lime | ||
| Minced fresh herbs | ||
| (whatever herbs you have around) |
* Note: See the "White Chicken Stock" recipe which is included in this collection.
Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute.
Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered? egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately.
This recipe yields 2 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E13 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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