Mushroom And Carrot Chicken Soup |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Try this 3 mushroom combo and you won't be disspointed. This is from the Foodcourt column of the Weekend magazine(Jan 2nd'04 issue) by Anjali Vellody. Please note: You can substitute the mushrooms for 1/2 cup steamed and shredded chicken, 1/2 cup finely chopped red capsicum, 1/4 cup chopped celery. Eliminate the butter, eggs and carrots. Add 4 tbsps. grated Parmesan cheese just before serving. Ingredients:
1/2 cup button mushroom, thinly sliced |
1/2 cup oyster mushroom, thinly sliced |
1/4 cup dried wild mushrooms |
1 tablespoon butter |
4 cups chicken stock |
4 tablespoons carrots, julienned (cut into thin long strips) |
2 eggs, beaten |
Directions:
1. Soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft.
2. Drain and squeeze out the remaining water.
3. Chop wild mushrooms and keep aside.
4. Heat a non-stick pan on medium flame.
5. Add butter and saute mushrooms in it until well browned.
6. Bring chicken stock to a boil.
7. Add mushrooms and carrot juliennes to it.
8. Cook for 4 minutes.
9. Beat eggs, one at a time, in another bowl.
10. Add the beaten eggs to the stock mixture.
11. The eggs will cook in the hot stock.
12. Serve immediately.
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