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Recipe Time!!!!
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<blockquote data-quote="LittleDudesMom" data-source="post: 366412" data-attributes="member: 805"><p>Made a great soup and wanted to share - especially if you are a curry lover like me!</p><p></p><p>4 large portabellas (the big ones they make burgers out of). Cut of the stems and then take a spoon and scrape off the gills (not because of flavor, but because you don't want that dark color). Chunck up the mushrooms and then place in a large soup pot with some olive oil. Saute until soft - it's great if you can get them a little brown - just adds to the flavor.</p><p></p><p>Meanwhile, take 4 boneless, skinless chicken breasts and place them in another saucepan with enough water to cover - add a quartered onion and a bay leaf and poach for about 25 minutes.</p><p></p><p>After the mushies are done, add a couple stalks of celery-cut on the bias-along with a couple carrots-matchstick cut, a few chopped cloves of garlic, and some fresh minced ginger (to your taste), and 2 onions chunked. Saute for about 10 minutes until soft.</p><p></p><p>Add 1 qt of low sodium chicken stock, 1 1/2 c of the water (strained) from the poached chicken, 3T of curry powder (now, I used more because I am a curry fan and used both yellow mild curry powder and spicy red curry powder) and 3/4 cup of mango chutney (it's not GI green, but it's a lot of soup and really enhances the flavor). </p><p></p><p>While that is simmering, shred the chicken with two forks and add to the pot. Simmer about 10 and then serve with a spoon of wild rice or basmati and topped with sliced green onion. Yummy, yummy, yummy!!!</p><p></p><p>At least 6 servings.</p><p></p><p>Sharon</p></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 366412, member: 805"] Made a great soup and wanted to share - especially if you are a curry lover like me! 4 large portabellas (the big ones they make burgers out of). Cut of the stems and then take a spoon and scrape off the gills (not because of flavor, but because you don't want that dark color). Chunck up the mushrooms and then place in a large soup pot with some olive oil. Saute until soft - it's great if you can get them a little brown - just adds to the flavor. Meanwhile, take 4 boneless, skinless chicken breasts and place them in another saucepan with enough water to cover - add a quartered onion and a bay leaf and poach for about 25 minutes. After the mushies are done, add a couple stalks of celery-cut on the bias-along with a couple carrots-matchstick cut, a few chopped cloves of garlic, and some fresh minced ginger (to your taste), and 2 onions chunked. Saute for about 10 minutes until soft. Add 1 qt of low sodium chicken stock, 1 1/2 c of the water (strained) from the poached chicken, 3T of curry powder (now, I used more because I am a curry fan and used both yellow mild curry powder and spicy red curry powder) and 3/4 cup of mango chutney (it's not GI green, but it's a lot of soup and really enhances the flavor). While that is simmering, shred the chicken with two forks and add to the pot. Simmer about 10 and then serve with a spoon of wild rice or basmati and topped with sliced green onion. Yummy, yummy, yummy!!! At least 6 servings. Sharon [/QUOTE]
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