Easy and French Chicken and Vegetable Soup and Life Changing Recipes….

Hi everyone and please click on the title of this post to read more. Well, I have one of those life-changing recipes for you today that makes me very excited! I have never made a soup that tasted so.. so… so French before! It is so very exciting because it is very healthy but tastes very rich which is very unusual, right? A recipe like this comes along once in a lifetime so make it while you can! I also like this recipe because you must simmer it for a whole hour-you don’t need to do anything but stir it once in a while, but it makes the whole house smell cozy and warm, or like my H.S. friend’s chicken soup smelling apartment building in the East Village.

This soup is basically chicken soup but without the actual chicken meat. One might even be able to trick a vegetarian with this soup but we wouldn’t want to do that, would we? One can use celery in this but I am not a big fan of the celery stalks. I also changed some of the proportions from the original but it was still delicious.

My friend Josh turned me on to it and called it “Fond” but he had no idea what that meant. He loves making it for his daughter and it is her favorite soup. I was fortunate with one child and one husband loving it. (Watch in the video below how my daughter aims to please in the kitchen with the accompaniment to the soup). Also,for those of you long time blog readers, Josh is the guy who helped teach me how to make the NY Times bread last year, but that was before I got all high-tech with my fancy little blog camera.

Well, here it is and I hope you like it as much as we did:

Easy and French Chicken and Vegetable Soup:

1 quart chicken broth ( I buy Organic at Costco)
1 Medium potato, peeled and cut into 1/2″ chunks
4-5 smallish carrots cut into 1/2 ” chunks
3 mushrooms, sliced
1 medium onion, chopped
3 TBS olive oil
1/2 tsp dried sage

In a big pot on a medium flame, heat the olive oil. When hot, add onions and keep stirring until the edges start to turn brown and the onions start to get a bit translucent-maybe about 10 minutes. Add all the other ingredients and simmer for about an hour. Stir periodically and make sure it doesn’t boil. Let cool a bit and then puree in a food processor or with an immersion blender (the skinny hand held blenders that you can stick right in the pot to puree). That’s it! It is so amazingly delicious!

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4 Responses

  1. love the soup recipe! BTW, do you have your spiced pecans recipe on this blog? if not, could you post it and talk about how wonderful they are? thank you!

  2. Love the soup! It was soooo easy and sooooo good! My daughter ate two bowls!! Beat that for a recommendation. The only change I would make is volume – next time I’m making a double recipe so there’s plenty to freeze.

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