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Ingredientes
- 6 c. chicken or possibly beef stock
- 2 x carrot, julienned
- 2 clv garlic, crushed
- 1 c. minced mushroom
- 1/2 c. apple, juice
- 1/4 c. light soy sauce
- 2 Tbsp. dry sherry, (optional)
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. lemon, juice
- 1 tsp minced fresh ginger
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- 1/2 tsp dry basil
- 2 x grilled chicken, breasts, cut in bite-size pcs
- 1 c. table cream
- 1/4 c. minced fresh chives
Direcciones
- In a large soup pot, bring the stock to a boil.
- Add in carrots, garlic, mushrooms, apple juice, soy sauce, sherry, rice wine vinegar, lemon juice, ginger, brown sugar, balsamic vinegar and basil. Reduce heat and simmer, stirring occasionally, for 15 min or possibly till vegetables are tender.
- Stir in the chicken and cream. Simmer another 5 min. Taste; if the soup requires a bit more sugar, add in another 1/2 tsp..
- Serve soup sprinkled with chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 6 servings | |
| Calories 539 | |
| Calories from Fat 326 | 60% |
| Total Fat 36.36g | 45% |
| Saturated Fat 13.0g | 52% |
| Trans Fat 0.06g | |
| Cholesterol 177mg | 59% |
| Sodium 771mg | 32% |
| Potassium 609mg | 17% |
| Total Carbs 7.74g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.43g | 2% |
| Protein 42.05g | 67% |
