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Category Archives: Soups

Sausage Pizza Soup

Hello Everyone,

Here is the recipe I made for my parents last week. Ever since I saw this recipe I had been dying to try it, and with my parents coming I thought this was the perfect time! We all ate 2 bowls of this delicious soup! Enjoy!

Sausage Pizza Soup:

3 tbsp olive oil

1 pound Italian turkey sausage links, casings removed

2 medium zucchini, sliced

2 cups fresh sliced mushrooms

2 small onions, chopped

2 green bell peppers, chopped

1 small head of garlic, cloves peeled and minced

2 cans (14.5 oz.) Italian style diced tomatoes, with basil, garlic, and oregano, undrained

4 cups water

2 tbsp. chicken base, I get this at Costco, or you can use 4 chicken bouillon cubes

2 tbsp. fresh basil paste, It’s made by Gourmet Garden and is organic and found with the other fresh herbs in  tubes, I love this stuff!

1/2 tsp. black pepper

1/2 tsp. red pepper flakes, optional

Freshly grated parmesan cheese, for topping.

Garlic croutons, for topping

In a large cooking pot over medium-high heat and the oil. Add in the sausage and break up any clumps and cook just until lightly browned. Add in the zucchini, mushrooms, onions, bell pepper, and garlic. Let cook until softened and slightly browned. Add in the 2 cans of tomatoes, water, chicken base, basil paste, black pepper, and red pepper. Cook for 1/2 hour on medium heat, just until the veggies are tender and the flavors blend together. Top each bowl with parmesan cheese and garlic croutons. This soup was even better the next day!

*** Notice I didn’t add any salt? It’s because the tomatoes have salt and so does the chicken base. If you want to add salt, just make sure to taste it before adding any. We didn’t add any, because the parmesan cheese and croutons add all the salt we needed. Enjoy!

A funny thing happened that night. As most of you know I have my share of health problems and ever since I have been off steroids I am really tired and sluggish. I had dessert made, had the pizza stuff ready to go when my parents got here, and I was just finishing up getting the soup together when they showed up. All I had on was my nightgown and an apron! I said oh on they can’t be here already? I told them to please excuse me for just a bit while I go shower and get some clothes on. They were fine with that, they are very laid-back people! LOL!! Ray showed them around the house and all the new stuff we have bought since we moved in. They had only seen the house bare before they left for Omaha. We had a great time with them!!! Next week we get the movers to come and get the rest of the furniture. I can’t wait for all this moving, sorting of stuff, and trashing of some of the stuff. Right now as I type this I have 12 file size boxes of my books, that need to be put away.. Uggg!!! We will get it done!

My health is doing ok, other than my right leg and back is giving me a lot of trouble. We went to the ER today, and they gave me a pain shot, plus some better pain medication. The other pain medication I have wasn’t helping the back and leg pain at all. I am seeing a Orthopedist this week and getting an MRI of my back and leg. The ER Dr. thinks I might need surgery for this. I hope not! I was hoping the physical therapy would help, but it made the pain feel worse. It’s been so bad I haven’t been able so sleep, and I can’t stand very long.

Well until next time..

Amanda 🙂

Recipe was slightly adapted for Taste of Home.

 
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Posted by on January 23, 2012 in Soups

 

Dragon’s Breath Chili

Hello Everyone,

Here is the chili recipe I made for Ray’s chili/dessert contest, and the name fits it. You don’t taste the heat at first, but it comes back to hit you, hence the name Dragon’s Breath! It’s slightly adapted from a Guy Fieri, Food Network chef and host..

Dragon’s Breath Chili:

3 tbsp. olive oil

2 red bell pepper, chopped,

2 jalapenos, minced, seeds removed

4 anaheim chilis, roasted, peeled and chopped, seeds removed

3 poblano chilies, roasted, peeled, and chopped, seed removed

2 medium yellow onions, diced

1 large head garlic, minced

2 lbs. boneless sirloin steaks, 1/4-inch dice

1 lb. hot italian sausage

2 tsp. granulated garlic

3 tbsp. chili powder

2 tsp. sweet paprika

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. cayenne pepper

2 tsp. black pepper

4 (8oz,) cans unsalted tomato sauce

1 (12oz.) can tomato paste

12 oz. bottle of lager style beer, I used a brand from Montana, it was really good!

1 cup beef broth or stock

4 (15.5 oz.) can kidney beans, undrained

salt to taste

In a large stock pot, and over medium high heat, heat the olive oil. Add all the peppers, and onions, and cook until onions are soft, then add minced garlic. In another saute pan, brown the sirloin in batches and add to onion/pepper mixture. When done browning meat, add the sausage, break apart into chunks then add to meat/onion/pepper mixture. Add remaining ingredient’s (except the beans) and cook on medium-low heat for 2 hours. During last 15 minutes of cooking add beans and the liquid they come in. Add salt to taste. Serve with sour cream, crackers, extra hot sauce, and chopped green onions. If you’re not a chili head like me, better have some tums on hand!! 🙂

Until next time!

Amanda 🙂

 
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Posted by on November 6, 2011 in Meats, Soups

 

French Onion Soup

Hello Everyone,

I love French Onion Soup! I rarely make it. I can’t get any in most of the restaurants around here, not any that’s good anyway… I had some onions to use up and thought this would be the best way to do that! This recipe is slightly adapted from my Betty Crocker cookbook..

French Onion Soup

2 tblsp. unsalted butter

2 tblsp. olive oil

4 medium yellow onions, thinly sliced

6 cups beef broth

1 cup red wine

6 cloves garlic, minced

1 tsp. black pepper

1 tsp. dried thyme leaves

2 dried bay leaves

4 slices french bread, cut about 1-inch thick, toasted

2 cups swiss cheese, shredded

In a 4-quart pot, melt butter and heat the oil. Add onions and cook, stirring every few minutes, cook for 10 minutes. Reduce heat to low and cook onions for 35-40 minutes, stirring well every 5 minutes or so. Add beef broth, red wine, garlic, pepper, thyme, and bay leaves. Cover and simmer for 15 minutes. Remove bay leaves and ladle hot soup into 4 individual ceramic soup bowls, top with bread and 1/2 cup each of swiss cheese. Set oven to broil and place bowls on a cookie sheet and broil until cheese is melted and lightly brown, about 1-2 minutes. Serve with a salad and more french bread to sop up the wonderful broth!

I wanted to say I haven’t made any Food Network recipes in a while. They had only one issue for July/August and then I had the fair stuff going on and plus it’s been too hot to cook much of anything. I am hoping to try a few in the September issue, but we’ll see. I have been really sick, my adrenal glands have stopped working. I have been sick with headaches, dizziness, fevers, weakness, and lots of muscle pain. Plus I had this odd craving for salt, which was really odd!! I haven’t taken any cakes either, I just haven’t felt it was fair to Community Cakes to keep taking cakes and not being able to make them… Hopefully in a few months I can get back to it.. My Dr. is talking to my other Drs. to decide what to do about my adrenal glands. I will have to be on a different kind of steroid for the rest of my life they said.. I just wish this didn’t happen… It complicates everything else in our lives…

Well enough for now…

Amanda..

 
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Posted by on September 28, 2011 in Soups

 

Creamy Scallop Chowder

Hello Everyone,

A couple of weeks ago my husband begged me to make this. I kept putting off, not because I didn’t want to make it for him, it’s just as I have said before I hate the smell of cooking seafood. I have no idea why I just do… Here it is for you to try, he loved and ate most of it! 🙂

Creamy Scallop Chowder:

1 lb. scallops, rinsed and drained

2 tbsp. unsalted butter

1 bunch green onions, chopped

2 cloves garlic, minced

4 oz. fresh sliced mushrooms

2 tbsp. all-purpose flour

1 cup milk

1/2 cup dry white wine

1 tsp. salt

1 pinch of pepper, or to taste

1 cup shredded swiss cheese

2 tbsp. fresh parsley, chopped

Wash and drain scallops. If scallops are large, cut in half. In a medium size saucepan, melt butter over medium-low heat. Saute onions and mushrooms until tender; add in garlic. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add in wine, scallops, salt, pepper, cheese, and parsley. Cook over medium heat until thickened. Serve immediately.

I met another lady with Sarcoidosis today. She is the only other person I have met with this. It was nice to talk to her, she has a lot more problems with it than I do. Hopefully I’ll get to see her again at the Y and have a chance to chat.

Until next time everyone!!

Amanda 🙂

 
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Posted by on May 31, 2011 in Soups

 

Italian Sausage and Bean Soup

Hello Everyone,

Here is one of my recipe’s that was published in a Taste of Home cookbook a couple of years ago. When I got the cookbook in the mail I was oh on I didn’t order this!! Well imagine my surprise when I read the letter they sent me and said this was free since I had a recipe published in it! WOW I was so excited!! The book is called Everyday Slowcooker & One-Dish Specialties, and here is the link if you want to see it or buy it..

http://www.shoptasteofhome.com/Everyday-Slowcooker-One-Dish-Specialties/38477,default,pd.html&cgid=CBK_SHA

Here’s the recipe..

Italian Sausage and Bean Soup:

1 lb. hot Italian sausage

1/2 lb. ground turkey meat

3 tbsp. whole milk

1 beaten egg

1/3 cup Italian style fine dry bread crumbs

1 (8oz.) can no salt added tomato sauce

2 (14.5oz.) cans no salt added tomatoes, undrained

1 (15.oz) can white beans, undrained

1 (15oz.) can black beans, undrained

2 green onions, white and green parts, finely sliced

1 tsp. granulated garlic

1 tsp. Italian seasoning, crushed

1/2 tsp, red pepper flakes, crushed

1 cup water

In a medium bowl mix the first 5  ingredient’s together and shape into 1-inch meatballs. Spray a skillet with non-stick cooking spray, and brown all meatballs in all sides. Set aside to drain. In a 3-1/2 to 4-quart crock-pot place all the remaining ingredient’s in and the meatballs. Cook on low heat for 8-10 hours or on high for 4-5 hours.

I made Guy’s whole wheat preztals last night and they were very good!!! I made half with coarse kosher salt and the other half with raw coarse sugar. I like the salt one’s better than the sugar one’s… I am making the chocolate mouse cakes later today…

As I sit here and write this I am watching Oprah which I rarely do, but she has that octomom Nadia on. I wanted to see what they were going to talk about. Well it’s been interesting to say the least. I am amazed that this women has 14 children all under the age of 9! You know at first I thought this women was crazy, still do a bit.. Sorry but anyone who has 6 kids already and couldn’t afford them then goes on to have 8 more is nuts!!! I would be beyond happy to have just one child, that would be enough for me…

Please pray for all the people affected by the earthquake and tsunami today. I have friends and family in some of those area’s. I have been praying for them all day.. I am hoping they are all ok.. Makes me wonder when the next big earthquake will be???

Well until next time everyone…

Amanda.. 🙂

 
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Posted by on March 11, 2011 in Soups

 

Fire House Chili

Hello All

I made this recipe I made a long time ago, and I don’t remember what it was for… I just know it’s good and I love chili!!!

2 tbsp. olive oil

1-lb. ground turkey

1-lb. ground turkey sausage

8 bay leaves

1 large onion, finely chopped

8 garlic cloves, minced

4 tbsp. red wine vinegar

2 tsp. ground allspice

1 tsp. cinnamon

1-1/2 tsp salt

2 tbsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

2 tbsp. liquid smoke

1 (12.oz) can tomato paste

2 (4 oz.) can chopped fire roasted green chilies

1 (14.5 oz.) can, diced tomatoes with jalapeno peppers, undrained

6 cups water

2 (15 oz.) cans black beans, rinsed and drained

Heat oil in a large heavy pot over medium-high heat. Add the meats to the pot. Break up any lumps with a spoon or fork and cook stirring occasionally, until meat is evenly browned. Stir in the next 15 ingredient’s, bring to simmer uncovered on medium heat for 2-3 hours. Add black beans to the pot 1/2 hour before serving. Serve with chopped onions, sour cream, cheddar cheese, and hot sauce.

 Ray and I delivered the pillow cake on Sunday before church. I am so happy with how it turned out. A lady with a walker said that’s such a pretty cake! Will you still be making cakes in September? I said oh sure we will, she said that’s good my Birthday is in September!! LOL!! Love making the cakes for people their, they love all the pretty cakes that get delivered there.. Tomorrow I am making a german chocolate cake for a vet. He likes westerns, so I don’t know for sure what I will do, I just know it all has to be done tomorrow!! I should have baked the cake today, but had to many other thing’s going on…

Ray had the day off, so we just ran errand’s around town and did a few thing’s in the house.. Right now beside’s being on the computer I am watching my favorite foodie movie “Chocolat”. I love watching foodie movies, duhhh!!! LOL!! It’s an easy thing to guess about me!!

I have been reading a good book too, it’s called Fool Proofing Your Life.. It’s been very interesting.. I do love to read, just haven’t been very good at it lately.. This book has been really good to read, I am learning a lot about myself and other relationships in my life..

Well I better go for now, I’m getting really tired.. Yawn!!

Night all 🙂

Amanda

 
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Posted by on February 21, 2011 in Soups

 

Cream Of Pumpkin Soup with Herb Rolled Toast

Hello Everyone,

Here’s a couple of recipes I made the other day… I wasn’t to sure if Ray would like this soup, he like’s more chunky soup not smooth soups like I do.

Cream of Pumpkin Soup:

1 yellow onion, thinly sliced

4 garlic cloves minced

4 tbsp. unsalted butter

2 tbsp. olive oil

2 cups orange juice

1 (15-oz.) can pure pumpkin puree

2 cups chicken broth

1 tsp. salt

1/2 tsp. white pepper

1/4 tsp. ground nutmeg

1 cup heavy cream

In a large saucepan, saute the onion in butter and oil until soft. Add garlic and cook a few minutes more. Add orange juice, pumpkin, broth and seasonings. Simmer 20 minutes. Puree mixture in a food processor or blender until smooth. Return to saucepan and stir in heavy cream; do not boil. Serve hot.

Rolled Herb Toast:

1/2 cup unsalted butter, melted

1 package (1/2-oz.) herb salad dressing mix

1 tsp. dried dill weed

1/4 tsp. granulated garlic

20 slices standard size white or wheat bread

Preheat oven to 300 degrees. Combine melted butter, dressing mix, dill weed, and garlic in a medium bowl. Trim crust from bread and save for a different use. Flatten each slice with a rolling-pin and roll tightly. Coat each roll with butter mixture. Place rolls on an ungreased baking sheet and bake 15-20 minutes or until lightly browned, turning several times. Serve hot. Toast may be frozen or stored in an airtight container. Reheat before serving.

Right now it’s 3:30am and I can’t sleep right now.. Uhhh!!! I did get the cake done for the NICU baby around 1am, so all I have to do is wrap it up later in the morning. I have night’s like this sometimes where I can’t sleep, I think it’s the medication they have me on for the Sarcoid..

Well I am off to bed now, I am getting very sleepy now.. YAWN!!!! 🙂

Amanda 🙂

 
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Posted by on January 11, 2011 in Soups

 

Cream Of Artichoke Soup

Hello Everyone,

Here is a recipe I made a awhile ago. I LOVE artichokes in anything!!

Cream Of Artichoke Soup:

1/2 cup chopped green onion

2 medium carrots, peeled and sliced

2 ribs celery, chopped

1/2 cup unsalted butter, (1 stick, 4oz.) divided

4 cups vegetable broth

1 can (14oz.) artichoke hearts, drained and sliced

1 cup sliced fresh mushrooms

1 bay leaf

1/2 tsp. round thyme

1/2 tsp.  ground oregano

1/8 tsp. cayenne pepper

3 tbsp. all-purpose flour

1 cup heavy cream

salt and pepper to taste

In a large saucepan over medium heat, saute the onion, carrots, celery, and mushrooms with 1/4 cup of butter. Add vegetable broth, artichokes, bay leaf, thyme, oregano, and cayenne pepper. Simmer on low heat for 15-20  minutes. In a small saucepan melt remaining 1/4 cup butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Slowly stir into soup mixture. Slowly add cream. Salt and pepper to taste. Cook 3-5 minutes or until slightly thickened and heated through.

As you can tell I haven’t posted much this month and I’m sorry about that. I just haven’t felt up to it. I have had a really bad bladder infection for the last 2 weeks, and I hope the meds they gave me will help… I have been feeling really blue about Christmas I have nothing done at all. In fact I feel no desire to do anything at all. The only decorations I have up are the Christmas cards we have gotten from Rays family and few of our friends. I did get a couple from my family also.. My mom wants us to come to her house for Christmas and she’s been asking me to plan some of the dinner. I haven’t felt very inspired to do anything yet, so we’ll see what happens I guess…

Ray’s Birthday is Saturday and I want to do something for him that day. As far as I have gotten is, I am making him chocolate and biscuits with bacon. The chocolate and biscuits is something he grew up eating. It’s just chocolate sauce poured over biscuits. I found a recipe that is close to what his mom made, so I hope he likes it.  I tried it once at one of his cousins home several years ago and wasn’t impressed, maybe my version will turn out better.. Who knows!! LOL!!

Ray delivered my lemon pie to the vet the other day and I hope he liked it. I just made a lemon pie and sent in with it a can of Reddi Whip. His request was for only lemon pie so that’s what he got. I did get the cake done for the mentally challenged adult. He is a fan of Micheal Jackson,  I asked for help on Wilton’s discussion forum and got a few replies. Ray enlarged an image for me on his computer and I made the image out of fondant and gloves. Then brushed just the gloves with silver luster dust. The lady said the young man would love it! I hope he did!! I do have another cake for the same place on Tuesday, but don’t know yet what I am making… I am baking for Ronald McDonald house this Friday and they said I could bake whatever I wanted. The director said they had a full house now.. I am thinking of making some bar cookies again. They were so easy to make last time and I didn’t feel as rushed as I normally do..

Well I better go for now, still feeling really blue. I know I should think more positive about thing’s after all I could have thing’s a lot worse. I know a lot of people are hurting more than we are… Help me feel more positive please… I’m going to try to, but it’s hard..

Until another time..

Amanda…

 
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Posted by on December 16, 2010 in Soups

 

Chicken Fajita Chili and Chocolate-Malt Cake

Hello Everyone,

Here are the recipes I made for my husband’s office chili/dessert contest this year. I’ll provide the link for the cake down below. Sadly I didn’t win anything this year. I was really hoping to win back the traveling trophy they have. Another lady won both the chili and the dessert this year. Ray said the chili and cake tasted really good, and so did a lot of people there. They kept asking him which ones were mine and asking for the recipes. There was nothing left of the chili or the cake! So to all my cyber friends I am asking you to be the judge! Please post your comments here, or any of my Facebook friends can post on my wall. I look forward to any and all comments!!! 🙂

Chicken Fajita Chili:

2, 2-3 lb. roasting chickens, cooked in a seasoned water, with kosher salt, ground black pepper, and garlic. Cook chicken just until it starts to pull away from the bone. Let cool slightly and throw away the skin and bones. Reserve 2-4 cups of the broth and chicken for the chili.

4 large red bell peppers, chopped

4 medium yellow onions, chopped

5 Serrano chilis, seeded and chopped, use gloves and do not touch your eyes or face!

10 cloves garlic, minced

4 cans (14.5 oz. each) peeled diced tomatoes, no salt added, undrainded

4 cans (15 oz.each) great northern white beans, rinsed and drained

3 packages (1.27 oz. each) Fajita seasoning

2 cans (7 oz. each) fire roasted diced green chilies, undrainded

1 can (6 oz.)  tomato paste

2 cans (15 oz. each) tomato sauce

1 cup lime juice

2 cups of the seasoned chicken cooking water

a few dashes of tabasco sauce, optional

1 bunch cilantro, chopped

kosher salt and fresh ground pepper to taste

After cooking the chicken, heat 4 tbsp. olive oil in a large stockpot over medium-high heat and saute the peppers, onions, chilies, and garlic, just until tender. Add remaining ingredients expect the cilantro, salt and pepper. Cook for 2 hours on a low simmer, stirring sometimes. Add salt, and pepper to taste, and add in the cilantro. Serve with shredded sharp cheddar cheese, sour cream, hot sauce, chopped green onions and crackers. You can cut this recipe in half to serve a smaller family or just freeze half, it makes a lot of chili! I just made this much because of the contest.

As for the cake, it was an adventure to make this one!! I saw the recipe a awhile ago in Bonappetit magazine and had to give it a try. I have a butane torch and had to get it refilled. I called the place I bought it from and would have to go in and get the right butane bottle. My husband remembered from filling it last time that we could get a can cheaper from Ace Hardware and fill the can ourselves. So when Ray got home with the butane he filled the can, or so he though he had… The next day when I started assembling this cake, and there are a lot of layers and things to make for this cake! The butane torch ran out after barely toasting a few marshmallows! Ack, so I had to wait for Ray to get home from work to finish the cake. He went outside again (the instructions say to fill the can outside it’s safer) and refilled it. Well the same thing happened I got just a few marshmallows toasted and it went out! So Ray decided to look up some information on the net to see what he could do about this. In the meantime I had to finish this cake! I set my oven on high broiler heat and put the pan in the oven to toast the marshmallows and what do you know it worked out great!! I had to watch it very closely so it didn’t burn. I did this with the 2nd layer of the marshmallows and it worked out really well! Agian watch this very closely or you’ll have burnt marshmallows! I got all the layering done and wrapped up the cake to sit overnight in the refrigerator. Just when I got all this done, what do you know Ray figured out what he was doing wrong with my torch and got it refilled the right way. He was filling the can right-side up when the directions said to fill the can up-side down!! LOL!! We learned our lesson, read the directions!! The next morning I got up early to finish to cake, and used the torch to toast the top layer of marshmallows. Here is a picture of my cake and the link to the recipe..

P. S. The cake texture was brownie like and Ray said they couldn’t slice it, just kinda scoop it out. Next time I am going to make my chocolate cream cake layers and see if that works out better…

http://www.facebook.com/#!/photo.php?fbid=1375950008622&set=a.1154295867407.2021540.1528013904

http://www.bonappetit.com/recipes/2010/09/chocolate_malt_cake

Well until next time everyone!! 🙂

Amanda

 
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Posted by on October 18, 2010 in Cakes, Soups

 

Pork Stew & Food Network Magazine

Hello everyone,

I know some of you must be thinking her name says cakebaker? Why does she post other recipes?? Well the answer is that its’ because I love to cook as well, and I don’t want to have 2 blogs to maintain too much work for me.

Ray delivered my last cake for Angel Cakes to the VA home on Monday until August. I decided to not bake any cakes in July. I have to get my displays done for the fair, plus I need a break, I have made at least 20 or more cakes in the last 2 months. My carpel tunnel in my hand is acting up, I don’t know if it’s just the all the cakes or everything else like the typing here… lol.. Who knows… I am baking at the Ronald McDonald house on Friday. I’m baking the white chocolate cranberry cookies that I have posted here. 

I know I have done recipe reviews on several Food Network recipes, but this month I just haven’t felt good so there will be no reviews of any of their recipes from the June issue. Tomorrow the 30th is my 35fith Birthday, I’m not looking forward to it. First my husband and I have counseling, then we have to go to the bank to get some things done with our accounts, then I have to see my specialist. I hope she can give me good news, I’m hoping that the Sarcoidosis is in remission. That would be a great Birthday present!!! Ray is taking me to a movie, I want to see the new Robbin Hood with Russel Crowe, I’ll let you know how it is..

This recipe is close to what my mom would make when I was a kid, she could make really good soup when she wanted to!!

Pork  Stew 

1 lb. boneless pork tenderloin chops, cut into 1/2 inch pieces

4 medium celery ribs, 1/2 inch dice

4 medium carrots, peeled and cut into 1/2 inch dice

1 large yellow onion, 1/2 inch dice

4 cups diced Idaho potatoes, about 5-6 medium

1/3 cup all-purpose flour

5 tbsp. olive oil

1 tsp. sea salt

1/2 tsp. ground black pepper

1 tsp. granulated garlic

5 cups water

1 tsp. dried marjoram leaves

1 tbsp. Worcestershire sauce

3 tbsp. chopped fresh parsley***

Place flour and pork in a zip-lock bag and shake to coat the meat. In a 4-quart pot over medium high heat, heat the oil and dump meat and flour mixture into oil. Cook until meat is browned, add onion and cook a few minutes more. Add the remaining ingredient’s expect for the parsley and cook over medium heat for 1 hour, just gently simmer the soup. The flour with slightly thicken the soup as it cooks. Add parsley the last 10 minutes of cooking.

*** I know most of the herbs are dried ones, the parsley is my addition. I like the fresh taste it gives the stew.

Well until next time everyone!!!

Amanda 🙂

 
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Posted by on June 30, 2010 in Soups