add the garlic and cook for 1 minute, add the carrots
gments and shred leaves.
broth:
Heat the sesame
b>broth, turnip greens, great northern beans, cannellini beans, tomatoes, water, ham bone broth
o 5 minutes.
Mix bone broth, chicken broth, chicken thighs, chicken breasts
nes on pan and roast for one hour or till
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
For the Won Tons:
Mix
he oil in a large soup pot, then saute the onions
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
DIRECTIONS FOR THE BROTH:
Melt butter and over
utter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar
nd then a low simmer for about 30+ minutes (make sure
d cook at High Pressure for 15 minutes.
Meanwhile, using
en add garlic and stir for 2 minutes to take
Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.
b>for 20 minutes. In a 6-quart pot, combine water, chicken broth