Try this Chicken, Rice And Mushroom Soup with Lime recipe, or contribute your own.Suggest a better description
* 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 - email@example.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 21 (64%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 104.9mg||32 %|
|Sodium 4.6mg||0 %|
|Potassium 38.2mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.2g|
|Protein 1.5g||2 %|
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Calories per serving: 33
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