Brazilian Chicken Rice Soup
INGREDIENTS:
1 c Chicken broth
1 c Milk, or thin cream
2 oz Butter
2 oz Flour
3 c Chicken, cooked, sliced
4 Egg yolks
1/2 Green pepper, diced
1/2 Red pepper, diced
1 c Mushrooms, sliced
1 ts Lemon juice
Salt
Pepper
1 c Chicken broth
1 c Milk, or thin cream
2 oz Butter
2 oz Flour
3 c Chicken, cooked, sliced
4 Egg yolks
1/2 Green pepper, diced
1/2 Red pepper, diced
1 c Mushrooms, sliced
1 ts Lemon juice
Salt
Pepper
1. Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. 2. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs. 3. Serve on toast, if desired.