New York Cupboard Soup

4 c Chicken broth

2 c Water

1/4 c Orzo

1 cn Corn niblets -- 12oz

1 cn Black beans -- 16oz, drained

1 cn White chicken meat -- 5oz

1 cn Mushrooms -- 4oz, sliced

1 Jar roasted red pepper

1 t Dried parsley

Salt & pepper to taste

1. Bring the chicken broth and the water to a boil in

a medium saucepan. Add the orzo and cook about 5 minutes. Add the corn, black beans, chicken meat, mushrooms, red pepper and parsley, bring to a simmer and continue cooking until the orzo is tender, about another 5 minutes. 2. Season with salt, if desired, and black pepper.

Makes about 4 to 6 servings. ** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor