Recipe - Chicken With Mushroom Soup

One half cup Sliced fresh mushrooms
2 tablespoon Butter
6 cup Chicken stock
1 cup Cooked chicken
One half cup White rice, uncooked
2 tablespoon Lemon juice
Chopped green onions for
garnish

Saute the mushrooms in the butter. Add to the soup stock along with the
chicken and rice. Cook until the rice is puffy, and serve with a little
lemon juice and chopped green onions in a bowl.

To make the chicken stock, simply boil some chicken in water until the meat
is falling off the bones. Remove the chicken and the liquid left is the
stock. To make this soup extra low fat, chill the broth and skim off the
fat that solidifies on top.

THis is a very simple but very delicious soup.

Renee Cole rcole@uoknor.edu

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini