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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 10 |
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Directions: Put water in large stock pot and add meat. Add remaining ingredients.
Bring to boil and if you have it put a diffuser under pot and keep
the heat just below a simmer. This is like a crockpot, but my
crockpot is too small.
<
g
>
Continue cooking for 4 to 8 hours.
Remove meat and allow to cool. Strain Stock and chill if necessary
to remove any fat. After removing fat, return to pot. Strip meat
from bone and skin. Bring to a boil and add Soup vegetables and
pasta to the strained stock. Reduce to a simmer and cook til
vegetables are done. Add meat and thicken if desired. Serve with
fresh rolls or bread.
| Ingredients:
-1
2 garlic cloves, minced or
1 Teaspoon(s) minced garlic (bottled)
-1 large onions, coarsely chopped
2 celery stalks, in chunks
3 Pound(s) meat (chicken, turkey, rabbit, whatever
3 carrots, diced
2 celery stalks, diced
1 spanish onion, diced
1 Cup(s) green beans, frozen
1 Cup(s) potatoes, cubed
1 Cup(s) mushrooms, sliced |
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