Lamb And Rice Soup

Lamb And Rice Soup

Ingredients

150 g/5 (1/2) oz lean lamp

50 g/1 (3/4) oz /1/4 cup rice

850 ml/1 (1/2) pints/3 (3/4) cups lamps stock

1 leek ,sliced

1 garlic clove, thinly sliced

2 tsp light soy sauce

1 tsp rice wine vinegar 

1 medium open-cap mushroom , thinly sliced salt 

 

Method :

1-- Using a sharp knife, trim any fat from the lamb and cut the meat into thin strips. Set aside until required.

2-- Bring a large pan of lightly salted water to the boil and add the rice . Bring back to the boil, stir once, reduce the heat and cook for 10-15 minutes , until tender. Drain, rinse under cold running water drain again and set aside until required.

3-- Meanwhile, put the lamb stock in a large saucepan and bring to the boil.

4-- Add the lamb strips , leek garlic ,soy sauce and rice wine vinegar to the stock in the pan . Reduce the heat , cover and leave to simmer for 10 minutes, or until the lamb is tender and cooked through

5-- Add the mushroom slices and the rice to the pan and cook for a further 2-3 minutes, or until the mushroom is completely cooked through.

6-- Ladle the soup into 4 individual warmed soup bowls and serve immediately.

COOK'S TIP

Use a few dried Chinese mushrooms, rehydrated according to the packet instruction and chopped , as an alternative to the open-cap mushroom. Add the Chinese mushrooms with the lamp in step 4

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