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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 4 |
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This recipe looks yummy. To make a soup, try adding eggs(while stirring), dumplings, chicken, noodles...the possibilities are endless! Adapted from The BowlFood Cookbook. Ingredients:
3 lbs button mushrooms |
1 lb carrot |
5 stalks celery |
2 medium onions |
4 tablespoons unsalted butter |
1/4 cup curry powder |
8 cups chicken stock |
2 cups white wine |
salt and pepper |
Directions:
1. Using a food processor, chop all vegetables into small pieces.
2. Melt butter in a large stockpot.
3. Add curry powder, stir to combine.
4. Add chopped veggies to stock pot, stirring to coat.
5. Cook for 30 min, stirring often to prevent burning or sticking.
6. Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
7. Strain the broth through a sieve set over a large heatproof bowl.
8. Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
9. Discard the veggies.
10. The broth may be refrigerated for up to a week, or frozen for up to a month.
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