well, i always change things up to make it 5 star for my family. so here is my take on this fine basic soup recipe! first, i used finely sliced veggies: 3 celery ribs, 5 garlic cloves, and 1/2 of a vidalia onion in the saute, then added 8 oz of finely sliced crimini mushrooms. after 5-10 minutes on low, i added 4 cups of homemade chicken broth, 1 red potato with skin on, and broccoli stems, both finely minced. brought to a boil, lowered to a simmer and after 10 minutes used a potato masher to squish the veggies up a bit. then i added chopped broccoli florets and simmered for 10 minutes. i let this all sit, while i made the roux. i put 1 can of fat-free evaporated milk at room temp, with 2 tablespoons of cornstarch in a bottle and shook it like crazy until it was mixed up. added it to the veggie pan, and turned the heat back to low. very slowly the sauce thickened. i had to add a bit more chicken broth to keep it from getting too thick, stirring all the while. i let this cool and stuck it in the frig for the night. the next day, i put this in my slow cooker crock on low and let it heat up slowly. right before serving, i added 2 cups of extra sharp shredded cheese and the spices. the spices i used were very simple and you need to use what you think is best: we like 1/2 teaspoon of nutmeg, 1 teaspoon of cumin, kosher salt, fresh ground black pepper and place hot sauces and chopped fresh jalapenos on the table for individual taste. great with cornbread! thanks for the good basic!
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well, i always change things up to make it 5 star for my family. so here is my take on this...