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Text File  |  1993-09-24  |  1KB  |  30 lines
  1.     ******************************
  2.     ***** Cream Chicken Soup *****
  3.     ******************************
  4.  
  5.     Categories: Soups           OSG1966         Chicken        
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1        pt    Chicken broth                                     
  14.        1        pt    Milk - whole                                      
  15.        1/2      pt    Cream - heavy                                     
  16.        2        Tbsp  Rice - cook separately                            
  17.        1        ea    Egg yolk - beaten lightly                         
  18.                       Flour - add to make rivels                        
  19.  
  20.     DIRECTIONS  ------------------------------------------------------------
  21.  
  22.     When about ready to serve, heat milk, broth and cream to boiling      
  23.     point, then add rivels. Cook a few minutes, add rice and small piece  
  24.     of butter. Season to taste.                                           
  25.                                                                           
  26.     Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH  
  27.  
  28.     *** Recipe Via Compu-Chef (tm) ***
  29.  
  30.