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Correo Electrónico
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Ingredientes
- 3 lbs fresh, peeled carrots
- 5 lbs red potatoes
- 3 lbs minced onions
- 3 lbs chopped celery
- 1 lb sliced mushrooms
- 10 gallons water
- 24 oz LS chicken base
- 24 oz chicken base
- pinch of rubbed sage
- 1 tsp ground thyme
- 1 tsp black pepper
- 5 lbs cooked choppedd chicken
- 7 oz (3 bunches) fresh chopped parsley
- 1/2 cup dry parsley
Direcciones
- Cut carrots into thin julienne strips
- Do not peel potatoes, dice into 1/2 inch cubes
- Combine onions, celery, muchrooms and chicken stock in kettle; add carrots and potatoes. Simmer for 20 minutes or until vegetables are tender.
- Add seasonings to soup; mix well. Add chicken and parsley. heat soup to 180F.
