this soup is awesome! i didnt add the boullion but it didnt matter, i added some herbs and salt and pepper and it was amazing. i like chunks of carrot, but not chunks of onion or celery, so i sauteed the onion and celery seperately and then pureed that. i sauteed the carrots, added the pureed onion and celery, and then added the flour and broth. i also used jasmine rice instead of long grain and it still came out great. after regrigerating, it does get very thick, but once its reheated its back to its creamy delicious texture again.
the only negative is that it took forever to pick all the little bones out of the meat that fell off the carcass. anyone have an easier way to do this?
great recipe - will be a new thanksgiving tradition!
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this soup is awesome! i didnt add the boullion but it didnt matter, i added some herbs and...