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Sunday supper and more

Recipe for chicken-rice soup with ginger broth

Karoline Boehm Goodnick for the boston globe

Serves 4

2  teaspoons canola oil 

1  piece (2 inches) ginger, peeled and finely chopped 

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2  cloves garlic, finely chopped 

1/2  bunch scallions, thinly sliced 

3  ounces fresh shiitake mushrooms, trimmed and sliced 

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 Poaching liquid from cooking chicken breasts 

1  cup chicken stock 

1  bunch spinach, stemmed 

2  cooked chicken breast halves, thinly sliced 

1 1/2  cups cooked brown basmati rice 

1/4  cup mirin (rice wine) 

 Juice of 1 lemon 

 Salt and pepper, to taste 

1. In a soup pot over medium high heat, heat the canola oil. Add the ginger, garlic, and scallions. Cook, stirring, for 1 minute. Add the mushrooms, and cook, stirring, for 2 minutes or until the mushrooms begin to soften.

2. Add the chicken poaching liquid and 1 cup chicken stock. Bring liquid to a boil, lower the heat, and stir in the spinach, chicken, and rice. Simmer for 5 minutes or until chicken is hot and spinach wilts.

3. Remove soup from heat. Stir in mirin, lemon juice, salt, and pepper.

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