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Saturday, June 16, 2007

Cream Chicken Soup

1 pint chicken broth
1 pint milk; whole
1/2 pint cream; heavy
2 tablespoon rice; cook separately
1 each egg yolk; beaten lightly

When about ready to serve, heat milk, broth and cream to boiling point, then add rivals. Cook a few minutes, add rice and small piece of butter. Season to taste.

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