Cordon Bleus Mushroomrice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This rich soup can be used as an appetizer or paired with a sweet almond bread and a green salad for lunch. Ingredients:
1/2 pound mushrooms |
2 medum sized onions |
3 tbs butter |
1 ounce flour |
5 cups strong chicken stock (see recipe below) |
1 tbs rice |
1 bay leaf |
1 tbs chopped parsley and mint mixed |
Directions:
1. Chop onion. Melt 1 1/2 tbs butter in a soup pot, add onions, cover with wax paper and a lid, and cook until soft. Meanwhile, stalk mushrooms. Slice the mushroom caps, chop the stalks. Add to onions, recover with paper and lid. After 5 minutes, add rest of butter, melt, stir in flour, pour on stock. Season with salt and pepper, add the rice and bay leaf. Simmer for 15 to 20 minutes, remove bay leaf, adjusting seasonging and add herbs just before serving.
2. Strong Chicken Stock
3. Place whole chicken in large pot and cover with water. Add 2 carrots, unscraped, 2 stalks celery with leaves, 1 large yellow onion with skin (the skin will give the stock a rich brown color), 1 bay leaf, 5 or 6 parsley stems (not flower portion), and a small amount of black pepper. Cook chicken for about 1 1/2 hours, until done. Remove chicken from pot and remove meat from carcass. Save meat for another use. Replace chicken carcass in pot and simmer overnight, adding water as needed. Strain stock and use, or cool in refrigerator and defat. unused stock can be used for gravy and freezes well.
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