Recipe of the Day

Post Holiday Soup for those feeling guilty about the holiday gorging. Here is my version of an old Fairy Tale Favorite…..

STONE SOUP

1 Lg                        Onion chopped Caramelized

1 Lb.                       Brussel Sprouts Caramelized

1 Pt.                       Crimini Mushrooms Sliced sautéed

1 Sm Pkg              Baby Carrots

3 Tbs                     Olive Oil or Coconut Oil

1/2 tsp                   Sea Salt and Pepper (each)

1/2 tsp                   Smoky Paprika

1 tsp                       Cumin

2 tsp                      Garlic minced

1 tsp.                     Dry Basil

1 tsp                      Rosemary chopped

3 Cups                   Rotisserie Chicken Diced

2 Qt.                      Chicken Stock

2 Cups                   Filtered Water

1 Lg                         Bay Leaf

In a large skillet sauté all vegetables and mushrooms in the olive oil  on medium high heat until brown and softened.  Add Spices and stir for 2 minutes.  Add  diced Chicken and fold into vegetables; cook  for an additional minute. Pour Stock, water, and sauté pan into a large soup pot and simmer on medium heat for 2 hours.  Serve with your favorite cornbread or  garlic crostini.

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