Mushroom Chicken Soup
|Canned chicken broth||27 Ounce (2 Can)|
|Rice||1⁄2 Cup (8 tbs)|
|Tarragon leaves||1⁄4 Teaspoon, crumbled|
|Sliced mushrooms||8 Ounce (2 Can)|
|Slivered cooked chicken||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
1.Take out the mushrooms in a bowl by draining the liquid content in a separate bowl.
2.In a sauce pan, put the chicken broth and let it boil.
3.Once done, put rice and terragon in the pan and cover the pan.
4.Let the ingredients cook for 15-20 minutes until rice softens.
5.In a medium skillet, add butter and heat.
6.Put mushrooms(fresh or canned) and let it turn golden brown.
7.Put the fried mushroon in the pan containing broth and stir.
8.Add chicken, milk and mushroom liquid content also in the broth vessel and stir.
9.Add a pinch of salt and white pepper to the broth.
10.Serve in mugs accompanied by French bread and tossed green salad.