Chicken, Rice And Mushroom Soup with Lime

Ready in 1h

Try this Chicken, Rice And Mushroom Soup with Lime recipe, or contribute your own.


Plus 1 1/2 cups water)
1/2 c Shredded cooked chicken; see
1 Egg yolk
3/4 c Cooked white or brown rice
Minced fresh herbs
3 c White Chicken Stock; see *
Salt; to taste
; and sliced thin
10 White mushrooms; wiped
Juice of 1 lime
3 Scallions; sliced thin
(whatever herbs you have
(or 1 1/2 cups frozen
Black Pepper; freshly ground

Original recipe makes 2 servings



* 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 - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken

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