Chicken, Rice and Mushroom Soup with Lime

By Mary-2

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients

• 3 cups white chicken stock, or 1 1/2 cups frozen concentrated plus 1 1/2 cups water
• 3/4 cup cooked white or brown rice
• 1/2 cup shredded cooked chicken
• Salt and 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 you have around
• AVOCADO, CORN, TOMATO AND TORTILLA SOUP
• 4 cups brown chicken stock, or 2 cups frozen concentrated and 2 cups water
• Salt and pepper to taste
• 1/2 cup frozen corn kernels, or fresh, cut off 1 cob
• 1/2 small red onion, peeled and minced
• 1/2 cup shredded chicken
• Juice of 1 lime
• 1 medium ripe avocado, peeled and sliced
• 2 Roma tomatoes, cored and cut into chunks
• 2 tablespoons whole cilantro leaves
• 10 tortilla chips

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

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.