Quick White Wine Chicken Soup

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         FOOD FUNNY
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Thanks to Rosemary Zwick for this daffy definition:

Those who eat candy with both hands are ambi-dextrose.

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            TODAY'S RECIPE
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I love the herbal fragrance that dry vermouth gives to everyday chicken soup.

Quick White Wine Chicken Soup

8 cups (2 L) fresh or canned chicken stock
1/2 cup (125 ml) dry (white) vermouth or white wine
1 bay (laurel) leaf
1 cup (250 ml) finely chopped onion
1 cup (250 ml) finely chopped celery
1 cup (250 ml) finely chopped carrots
2 boneless, skinless chicken breast halves, julienned
Salt and freshly ground pepper to taste

Combine the stock, wine, bay leaf, and vegetables in a pot and bring to
a simmer over moderate heat. Cook until the vegetables are just tender,
5 to 6 minutes. Add the chicken and simmer until cooked through, 1 to 2
minutes. Correct the seasoning with salt and pepper and keep warm over
very low heat for 15 minutes before serving.
Serves 6 to 8.
Received on Tue Oct 2 08:43:16 2007