INGREDIENTS

INSTRUCTIONS

First, prepare the rice/onion base. Melt the butter and add the sliced
onions. Sweat the onions for about 10 minutes until they are soft,
golden and appear to be 'melting'. Add four cups of chicken stock and
the rice and bring the mixture to the boil. Simmer for 20 minutes
until the rice is tender. Puree this mixture then add the remaining
stock and stir to combine. Season to taste with salt and pepper.
Prepare all the vegetables into julienne (matchsticks) even sized
pieces and place them in a saucepan with the chicken breast fillets.
Add the chicken stock and vermouth. Bring this mixture to the boil  and
simmer for 5 minutes. Remove the chicken breasts and allow the
vegetables to cook a further 10 minutes. While the vegetables are
cooking, cut the chicken into thin strips.  Return the chicken strips
to the soup mixture, adding the pureed  rice/onion mixture. Stir well
to combine all the ingredients. Adjust  seasonings, adding salt and
pepper to taste. Allow the mixture to  simmer for a further 5 minutes
and serve with plenty of black pepper.  Converted by MC_Buster.  Per
serving: 1548 Calories (kcal); 10g Total Fat; (5% calories from  fat);
131g Protein; 221g Carbohydrate; 274mg Cholesterol; 6963mg  Sodium Food
Exchanges: 10 Grain(Starch); 15 Lean Meat; 11 1/2  Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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