I came up with this one on my own. The seasoning and some of the cooking method were inspired by a French recipe for lamb kidneys out of the Joy of Cooking.
You’ll need a large soup cauldron and a wok , a wire whisk, a large stirring spoon (not slotted), a large (1-quart or 1-litre) measuring cup, a mixing bowl, and a ladle.
ready in about an hour and a half;
serves 6
You might need to buy:
- diced onions
- water
- pouches beef bouillion
- pouches chicken bouillion
- flour
- sweet paprika
- cooking sherry
- Worcestershire sauce
- celery salt
- salt
- coarse black pepper
Delicious and great for colds! I usually double or quadruple the recipe and freeze some of the soup.
ready in about an hour and 15 minutes;
serves 3
You might need to buy:
- chopped celery
- chicken stock
- salt
- pepper
- dry basil
- oregano
- thyme
- fresh green peas