History
Our family is a huge fan of homesoups and over time we've come up with a few of own.
Ingredients
2 tbl | brown sugar |
corn starch |
4 cups | milk |
4 cups | water |
2 tbl |
1 tbl | tarragon leaves |
1 tbl |
5 | dried shitaki mushrooms |
2 cups | Chopped chicken (four boneless skinless breasts) |
2 tbl | cayann powder |
1 cup | green beans |
1 cup | corn |
1 tbl | black pepper |
olive oil |
2/3 cup | olive oil |
1-1/3c | milk |
5 | dried shitaki mushrooms |
3-1/2 to 4 cups | all-purpose flour, divided, plus additional for rolling out |
- In large stockpot combine chickens, celery, and poultry seasoning.
- Add water to cover and place on stove over high heat. Bring to boil; reduce heat to medium low and simmer until chickens are done/ 45 min. to 1 hour.
- When chickens are done, remove from stock and set aside.
- Measure stock and either add water to make 4 quarts or put back on stove and cook until reduced to 4 sq. Meanwhile, cut chicken into large bite-size pieces. Set aside.
Dumplings:
- In large bowl, combine oil, milk, and 3-1/2 C flour. Stir until well combined, adding more flour gradually to make a soft but not stick dough. Turn dough out onto a large floured surface and roll out into a large rectangle, slightly less than 1/4 inch thick. Cut dough into 1 by 2 inch strips.
- In large stockpot, combine stock, chicken sour, butter, and salt and pepper to tast and bring to boil. Drop douplings into boiling stock and cook for 2 to 3 min. stirring constantly. Add chicken, stir, reduce heat to low to medium low (maintain a simmer) and cook for 30 to 45 min.
Special Directions/Considerations
Can't think of any.
Submitted by Darcien Balog
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