FRESH MUSHROOM
1/3 cup plus 2 tsp diced onion
1 TBS plus 1 tsp enriched flour
2 cups sliced mushrooms
2 cups water
1 vegetable boullion cube
1/8 tsp ground thyme
salt and pepper to taste
2 tsp chopped fresh parsley
softened. Stir in flour and cook until
mixture is lightly browned. Add mushrooms,
cook 5 minutes. Dissolve boullion cube in
the water, add to pan. Bring mixture to a
boil; reduce heat and simmer 10 minutes or
until slightly thickened. Season with thyme,
salt and pepper. Sprinkle with parsley
before serving.
Grandma's Chicken Noodle Soup
Submitted by: Corwynn Darkholme
Overall Rating: Rated by 5 Users
"This is a recipe that was given to me by my
grandmother. It is a very savory and tasty
soup and I believe that all will like it. If
you would like to add even more flavor,
try using Smoked Chicken!!"
Ingredients:
2 1/2 cups wide egg noodles
4 cups water
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Directions:
1. In a medium saucepan, bring about 4 cups of
water to a boil. Add noodles and oil, and boil
8 minutes. Drain. Rinse under cool running water.
Drain again.
2. In a large saucepan or Dutch oven, bring broth,
salt, and poultry season to a boil. Stir in celery
and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water
together until cornstarch is completely dissolved.
Gradually add to soup, stirring constantly. Add
noodles and chicken, and heat through.
Makes 8 servings
