1 lb rainbow carrots
1-1/4 cup water
1 cup vinegar
1/4 cup sugar
2 cloves garlic
1-1/2 tsp fennel
dill sprigs
2 bay leaves
Cut carrots into sticks of your desired thickness; bring to a boil in medium sized pot with lightly salted water. Simmer for one minute, remove from heat and rinse with cold water. Drain thoroughly.
In the same pot, heat the remaining ingredients, bring to a boil, reduce heat and simmer for two minutes. Remove from heat add the carrot sticks. Cool until room temperature, place into jars and chill. Prepare one day in advance of serving for best results. The carrots will keep in the refrigerator for up to four weeks.
heres something magical about a simple chicken noodle soup on a cold day. In fact it can assist you in preventing colds due to its immunity boosting properties. But its not about that, its all about the taste, theres no comfort food more satisfying then chicken soup. Thats why if you make it, make a big pot. Its easy to freeze and then you have instant meals ready. Thats if you dot finish it first! Use the pasta or noodles you prefer. Enjoy Chicken Noodle Soup. It may even make you wanna play the piano!
"This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Ingredients
1/4 cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots,
chopped 2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon (optional)
Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
Stir in the half-and-half, season with salt and pepper, (and sprinkle with cinnamon - optional).
Heat through, but do not boil.
Ingredients:
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
http://www.cookingchanneltv.com/recipes/ellie-krie...getable-soup-recipe/index.html
Ingredients
4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbonsDirections...
Haggen- http://www.haggen.com/category/recipes/
