This recipe is so that I may remember it.
Yesterday I poached some mushrooms in wine (1 cup) and chicken stock (2 cups).
Today made corn soup:
1 tin creamed corn
2 Cups chicken stock
1 Tablespoon Ginger
1 Tablespoon HOT Thai chilli sauce
Black pepper, freshly ground, to taste
Optional: Stir in 1 beaten egg just before you finish cooking.
Heat the lot in a good sized saucepan and simmer until the mix starts thickening.
Upon serving add two sliced, pre-poached mushrooms.
NOTE: You may add finely chopped chicken leftovers during cooking but not required for a damned nice, tasty soup.
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