Title: Chicken Soup with Guacamole
Categories: Soup Mexican
Yield: 4 Servings

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