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US Regional   -   Chicken And Rice Soup With Spring Vegetables (Vermont)   adapted from Soup and Bread by Crescent Dragonwagon

Description
Ingredients
  • 2 Quarts Chicken Stock
  • 3 Cups White Wine
  • 1/2 Cup Rice
  • 1 Tablespoon Basil
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 2 Large Onions -- Chopped
  • 2 Stalks Celery -- Chopped
  • 2 Large Carrot -- Chopped
  • 1 Bunch Scallion -- Chopped
  • 8 Ounces Snow Peas -- Quartered
  • Salt And Pepper -- To Taste
  • 2 Cups Chicken -- Cooked
  • 1 Lemon Lemon Juice
Directions Combine stock and wine and bring to a boil. Add rice and basil and simmer for 15 minutes. Heat butter and oil, saute onions for 5 minutes. Add celery, carrots and scallions. Saute for 3 minutes. Add onion mixture to the soup pot. Add snow peas, salt, pepper and chicken. Simmer for 5 minutes. Stir in lemon juice and serve.
Serves 4
Time to Make 0:00



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