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Chicken soup with guacamole

Yield: 4 servings

Ingredients:

• 2 qt Chicken soup Salt; to taste
• 1/2 c Rice* ----------------------------------TOPPING----------------------------------
• 2 Avocado med 1 Chile serrano; minced
• 1 Tomato large; diced 2 tb Cilantro; chopped
• 4 Scallion; w/top

Instructions:

sliced 2 Lime Mexican Make the chicken soup from a well-grown hen with pieces of meat skinned and boned left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup. Peel and slice the avocados and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes. Pour soup into hot earthenware cazuelas or onion-soup pots and spoon on the uncooked topping. Serve with hot tortillas. Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell

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