Aroma ARC-840 instruction manual Mexican Chicken Soup, Wild Rice With Mushrooms

Put 3 cups of water into cooking pot, and set on "COOK". When water boils, add bean curd and miso, stir. Cook for one hour. Pour into bowl, add chives and serve hot.

MEXICAN CHICKEN SOUP

One 3-lb. frying chicken, skinned and cut into pieces 2 cups canned tomatoes

1 clove garlic, minced 1/2 cup chopped onions

2/3 cup canned hot California chili, diced

2 cups cooked, drained pinto beans or garbanzos

Place chicken pieces in the cooking pot. Add enough water to cover.

Cook until tender, about 25 minutes. Remove meat from chicken bones and return meat to the broth. Add beans and continue cooking until done for one hour.

PORK AND WATERCRESS SOUP 6 cups pork stock

2 scallion stalks, chopped 1/4 lb. lean pork, sliced

1 cup celery, diced 3/4 tsp salt

one bunch watercress, cut in 2" sections, discard stems

Pour stock in the cooking pot, and bring to a boil. Add pork, celery, and cover 10 to 15 minutes. Add watercress, scallions, salt, and cook until done for about one hour.

Variation: Substitute pork for ham or chicken.

WILD RICE WITH MUSHROOMS

2cups rice-wild, long-grained or combination

1cup fresh mushrooms 1/3 cup green onions

2tbsp oil

1tbs. margarine

fresh ground black pepper