A warm lamb soup recipe, ideal winter fodder

A lamb soup recipe that produces a warm broth with rice, leek and mushrooms. A bowl of hot and warm lamb broth packed with nutritional goodness can transform a cold miserable winter night. Don't you agree?

You can make use of leftover lamb to make this winter broth. Skip the step about marinating the lamb strips. If you can't find dried chinese mushrooms, substitute with local fresh mushrooms. It will taste as good.

I would recommend using a rice cooker if you have a big one. It will minimize the time spent over the stove.

150g lean lamb fillet
50g white rice
850ml soup stock
1 leek
1 clove garlic
2 teaspoon light soy sauce
1 teaspoon cornstarch
1 teaspoon rice wine vinegar
4 dried chinese mushrooms
Salt and pepper

1. Soak the dried chinese mushrooms in room temperature water until rehydrated
2. Slice the mushrooms into thin slices
3. Do not throw away the mushroom water, strain it and add to the stock
4. Trim the fat from the lamb fillet and slice into thin strips
5. Marinate the lamb strips with the soy sauce and cornstarch
6. Wash the rice thoroughly to remove any excess rice starch and grits
7. Wash the leek and slice it diagonally into thin slices
8. Slice the garlic thinly
9. Add the stock to a deep saucepan or rice cooker and bring to a boil
10. Add the washed rice, reduce the heat to a gentle simmer and let it simmer for 10-15 minutes
11. Add the lamb strips, mushrooms, leek, garlic, and rice wine vinegar to the rice and stock
12. Cover and simmer for another 10 minutes or until the lamb is cooked
13. Add salt and pepper to taste
14. Serve warm

Recipe link: http://www.homemade-chinese-soups.com/lamb-soup-recipe.html