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PostPosted: Sat Nov 10, 2012 6:15 pm 
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While whimpering up the Way Up Trail today at Elfin Forest, in the cool weather, I could not stop thinking about making some delicious soup. After the ride, ran to the store to gather the ingredients needed. This recipe is so F@*KING good, I had to share and encourage my riding buddies to give this one a go. Believe me - your family will thank you. It's off the beaten path, but don't let that stop you. It just might be one of the best soups you ever eat. I've doubled the original recipe

1 cup chopped onion
4 stalks celery, chopped
2 (ok, ok 3) carrot, diced
1/3 cup butter
3 tablespoons all-purpose flour
3 teaspoons curry powder
8 cups chicken broth (and I like to add a little extra chicken boullion)
1 apple, cored and chopped
1 cup white rice (or a bit more)
2 fat skinless, boneless chicken breast half - cut into cubes
salt to taste (not needed if you use extra chicken boullion)
ground black pepper to taste
1 pinch dried thyme.....or two
1 cup heavy cream (I used half and half, but go for the gusto w/ heavy cream!!)

Directions

Saute onions, celery, carrot, and butter in a large soup pot for 5 minutes or so.

Add flour and curry, and cook 5 more minutes.

Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.


ENJOY! Yuuuuuuuuuuuuuuummmmmmm...

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PostPosted: Sat Nov 10, 2012 6:18 pm 
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Yep, it's soup weather. Shared some kielbasa & bean with the grandson today...he got all the carrots...we'll be tootin' later. The chicken soup sounds great -- I just printed it out.

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PostPosted: Sat Feb 28, 2015 2:07 pm 
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I'm making this today, so it deserves a bump. :w00t: :w00t:

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PostPosted: Sat Feb 28, 2015 7:20 pm 
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Had ravioli spinach soup for dinner last night. Good soup weather.

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PostPosted: Sat Feb 28, 2015 7:55 pm 
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avidtest wrote:
While whimpering up the Way Up Trail today at Elfin Forest, in the cool weather, I could not stop thinking about making some delicious soup. After the ride, ran to the store to gather the ingredients needed. This recipe is so F@*KING good, I had to share and encourage my riding buddies to give this one a go. Believe me - your family will thank you. It's off the beaten path, but don't let that stop you. It just might be one of the best soups you ever eat. I've doubled the original recipe

1 cup chopped onion
4 stalks celery, chopped
2 (ok, ok 3) carrot, diced
1/3 cup butter
3 tablespoons all-purpose flour
3 teaspoons curry powder
8 cups chicken broth (and I like to add a little extra chicken boullion)
1 apple, cored and chopped
1 cup white rice (or a bit more)
2 fat skinless, boneless chicken breast half - cut into cubes
salt to taste (not needed if you use extra chicken boullion)
ground black pepper to taste
1 pinch dried thyme.....or two
1 cup heavy cream (I used half and half, but go for the gusto w/ heavy cream!!)

Directions

Saute onions, celery, carrot, and butter in a large soup pot for 5 minutes or so.

Add flour and curry, and cook 5 more minutes.

Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.


ENJOY! Yuuuuuuuuuuuuuuummmmmmm...


^^^^^Possible dinner tomorrow (washed down with a hidden beer-Thanks Matt)
:cheers:

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PostPosted: Sat Feb 28, 2015 9:01 pm 
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For the chicken soup bouillon, use "Caldo de Pollo" - available at any grocery store. I can't recommend it strongly enough. Get the big jar. It's a staple umami ingredient.

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PostPosted: Sat Feb 28, 2015 9:02 pm 
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I tried thanking this again....whoops, looks like ya lost a thanks there for a minute, then I put it back.


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PostPosted: Sun Mar 01, 2015 5:51 pm 
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I had the cook prepare it for dinner. Thanks for an over the top soup. :bang:

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avidtest
PostPosted: Sun Mar 01, 2015 6:25 pm 
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tfitz wrote:
I had the cook prepare it for dinner. Thanks for an over the top soup. :bang:


I'm having the cook make it right now and the cook is me.
got the fireplace going and the smells from both really make the house smell great.

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PostPosted: Sun Mar 01, 2015 8:25 pm 
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Great job avidtest :thumbsup:
The soup turned out fantastic along with a salad and bread, we're good to go :cheers:
That makes a fair amount since my son and his fiance dropped in and we still have another meal left over. Thanks for posting

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PostPosted: Mon Dec 09, 2019 11:50 am 
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It's soup season! Made this one yesterday and it was outstanding. Potato, Leek, Onion, Rice and White Cheddar. You would think the rice is overkill. It's not. Don't scrimp.

5-6 tbsp Butter and equal amount olive oil
1 Medium Onion chopped
3 Leeks medium to large, white and pale green parts chopped
4-5 Yukon Gold Potatoes medium size, cut into 1 inch chunks or cubes (don't peel).
1/3 cup Fresh Parsley chopped
8 cups water
1/3 cup Rice Basmati or Jasmin
1 to 2 cups (at least) of White Cheddar Cheese (shredded from a block - not pre-shedded)
1 tbsp or a bit more vegetable boullion (the wet jarred stuff called "Better than Boullion")
1-2 tbsp Bragg's liquid amino acids

1. In a large soup pot like dutch oven or other heavy pan, melt butter and add olive oil, then add chopped onions with leeks. Cook for about 5 minutes, stirring occasionally
2. Add chunked potatoes and chopped parsley, cover the pot and cook for another 5 minutes
3. Add water and boulllion, cover and cook for about 15 minutes
4. Add rice and cook for another 15-20 minutes until the rice is cooked;
5. Turn off the soup, add thinly shredded cheese and mix well, allowing the cheese to melt into the broth
6. Check for seasoning, add Bragg's as needed;
7. Serve with some more fresh parsley and drizzle of extra virgin olive oil.

Enjoy it! :cheers:

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PostPosted: Mon Dec 09, 2019 12:35 pm 
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Y’know, I forgot about this thread. I thought it was gonna be a new TR about muddy trail conditions. Gotta love bad ass bikers sharing soup recipes. We are a multi-faceted bunch.

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PostPosted: Mon Dec 09, 2019 4:25 pm 
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I don't claim any bad-assed-ness, but surely there must be some multi in my facets...

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PostPosted: Tue Dec 10, 2019 9:39 pm 
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Find Martha Stewart's kale and white bean soup online...it is good...that is all.

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PostPosted: Tue Dec 10, 2019 10:16 pm 
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My sister-in-law in Louisiana made some delicious gumbo, and I asked for the recipe. She said she didn’t use one, but to ask her sister who made the best gumbo in the family. Turns out she uses Emeril’s recipe, and said to pay careful attention to the roux changing color as described.

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