The weather is turning cooler now and it just got me thinking about soup. I went to my trusty MAHLZEIT U.G.H. Cookbook and right on page seven was one of my favorite soups.
I have made this soup a few times now. Huhn Reissuppe, Chicken Rice Soup, it is a Johanna Reiter specialty. Doesn’t take long to make probably about a half hour.
I thought I had all of the ingredients plus some freshly roasted chicken that I cooked the day before to add to it. It was delicious you should try it!! In case you don’t have the cookbook, here is the Recipe.
Chicken Rice Soup
- 8 cups chicken stock
- 1 Cup Cauliflower, chopped
- 2 Tbsp. oil
- ¾ cup rice, uncooked
- ¼ cup parsley
- 1 Cup heavy cream
- ½ cup onion
- 1 egg yolk
- ¾ cup carrots, chopped
Sauté onion in oil in a large soup pot. Add carrots, cauliflower and rice.
Sauté for 5 minutes. Add the chicken stock and simmer 20 minutes.
Mix egg yolk and cream, add to soup. Don’t let soup boil or cream with curdle. Makes about 6 servings.
(I used frozen cauliflower, and it worked fine, also didn’t have heavy cream so I used ½ milk and ½ half and half and it worked fine too) Sometimes you just have to go with what you got!
Lisa Fricker