[Liz]

For Greek food lover's only. GOOD, QUICK and EASY version of beloved Greek soup.
Add rice/lemon juice JUST BEFORE SERVING.

Easy Avgolemono Soup

PREP Boil cup water, 1/2 c raw rice; simmer tender 20 min.
METHOD Heat/whisk 10.75 oz can condensed cream of chicken soup, 1 1/4 c milk.
JUST BEFORE SERVING, Add cooked rice; heat thru. Add 2 oz lemon juice slowly til subtle lemon taste develops.

SERVE warm with French rolls, pots of honey-butter. Sprigs of dill, lemon wheels garnish.

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CHEF NOTES: Don't use instant rice; best results w/ Riceland's Extra Long Grain,
FRESH-squeezed lemon juice, 1% (or creamier) milk, lots of fresh cracked pepper.

[Liz]

CREAM OF MUSHROOM SOUP / recipe from a famous restaurent

ING 64 oz chicken stock 1⁄2 lb fresh mushrooms, chopped, sauteed 3 shallots, finely chopped 1⁄2 cup butter
1⁄2 cup flour maggi seasoning, to taste salt, to taste white pepper, to taste 1⁄2 pint light cream

DIRECTIONS heat chicken stock until it is well simmered. Add the sauteed mushrooms and chopped shallots. Separately make a roux w/ melted the butter, adding the four, stirring until well blended. Cook til it has the aroma of toasted almonds. Pour the roux into the chicken stock to obtain a veloute of light consistency. Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.

SERVE in cups. Top with drizzle of h/cream, dill sprig....or top w/ tsp whipped h/cream and a sprinkle of paprika.

[Jamestown1630]

I’m going to try this - it’s exactly my speed right now. (I tried doing this soup from scratch a few months ago, and it didn’t turn out well. I must have done something wrong...)

I remember you and I drooling over the Amalfi Coast a while back, and recently I found a video channel by a couple who live in Positano - the photography - especially pics of Food! - is luscious:

http://www.youtube.com/watch?v=Rj9HG6oNLj0