INGREDIENTS

INSTRUCTIONS

FOR THE RICE/ONION BASE
FOR THE SOUP
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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