RICE SOUP

Rice soup, for most people who have not tried rice soup they way my husband make it, they would think that it sounds horrible, tasteless and gluey, BUT when its flavoured up with soaked shitake mushrooms, chicken breasts and mushroom soy, its one of the most satisfying soup, especially in this cold weather.

He of course tops his bowl with freshly chopped chili and coriander which I'm sure just adds even more flavour and texture to the soup, I on the other hand like the subtle flavours of the mushroom and chicken.

Ingredients:

1 cup rice, soaked
1 handfull dried shitake mushrooms, soaked until soft
2 chicken breasts
500ml vegetable stock
45ml mushroom soy
salt
pepper
chopped coriander - optional
chopped chili - optional

Method:

• Place the rice, drained shitake mushrooms and whole chicken breast into a pot with the stock and cook until the rice is soft.
• Remove the chicken breast and roughly chop up, set aside.
• Blitz the soft rice and mushrooms so that its chunky then add the chicken back into the soup and on a low heat, season the soup to your taste, allow flavours to infuse for a while and if to thick add more stock to thin out.
• Serve with fresh chili and chopped coriander