Chicken, Rice And Mushroom Soup With Lime
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Niger | Toohot02 | 2 | Servings |
INGREDIENTS
| 3 | c | White Chicken Stock, see * |
| Note | ||
| or 1 1/2 cups frozen | ||
| concentrated | ||
| Plus 1 1/2 cups water), Plus 1 1/2 cups water | ||
| 3/4 | c | Cooked white or brown rice |
| 1/2 | c | 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 |
INSTRUCTIONS
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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 42
Total Fat: 4.6g
Cholesterol: 93.2mg
Sodium: 913mg
Potassium: 505.4mg
Carbohydrates: 14.1g
Fiber: 2.9g
Sugar: <1g
Protein: 5.2g