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Home of Gluten-Free Society › Forums › TRUE Gluten Free Recipes (No grains please) › Killer Soup
This topic contains 1 reply, has 2 voices, and was last updated by Peter Osborne 6 years, 5 months ago.
I sincerely hope you enjoy this soup and that it fits into your lifestyle. It is just as good without the meat too.
2 Servings [as a side dish] or 1 Serving as a meal. Or, 4 sides or 2 main dishes if using 8C of stock.
1C Mirepoix [1/2C diced onion, 1/4C diced carrots, 1/4C diced celery].
5T chopped meat. [Ex. lamb, prosciutto, copa, bison, etc.] You can add more if you wan a meatier soup.
4C Low sodium organic chicken stock. Add another 4C of stock if you want a less hearty soup.
4 to 5 large leaves of any green. [EX. swiss chard, kale, or a bunch of escarole] cut into strips, then in half.
2C chopped mushrooms. I like shiitake, but any will do.
2T butter or olive oil.
Salt and Pepper to taste. For a little heat, add 1/2t crushed red peppers.
Add the butter or olive oil, meat, and the mirepoix to a medium stock pot and cook over medium low heat for 5 minutes, or until the onions are translucent, stirring often.
Add the mushrooms, continue to cook and stir for another 3 minutes.
Add the chicken stock and the chopped greens and stir.
Keep it at a low Simmer, uncovered, for 30 minutes, stirring often.
Season with salt and pepper to taste just prior to serving.
Even better the next day so make a lot.
Ps. the chicken stock I use comes from chickens belonging to a friend and I know they live off the land [free range].
Looks like a good one!
Thanks for posting
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