Aubrey got his wisdom teeth pulled this morning and has been eating everything pureed. Instead of putting meat in the blender, I thought soup may be a little more appetizing. The picture below is NOT the pureed one. :-) This is one of my favorite soup recipes and one of my top rated comfort foods. Its a recipe from a tea room in Birmingham, AL called The Chocolate Biscuit. I'm not sure if it's still there, but it's where I had my high school graduation luncheon with my friends (hosted by my mom).
Ingredients:
2 cans cream of mushroom soup
2 cans chicken broth
2 cups cooked chicken chunks (I shredded the chicken)
4 cups water
4 teaspoon butter or margarine
2 teaspoon salt
1 pint half-and-half (I use fat free)
2 cups instant Minute Rice
Chopped chives for garnish
Directions:
Melt butter in a large saucepan. Add the rest of the ingredients minus the chives, and simmer for 30 minutes. Pour into soup bowls and garnish with chives.
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