TheLordofPain
Ouch!
I am entirely too fond of soup. Anyway, without further ado.
4 Carrots chopped
1 tub of pre-sliced mushrooms
4 cans of chicken broth
1 red potato chopped
2 cloves of garlic crushed
1/2 yellow onion chopped
1 serrano chili (matured) sliced and then crushed
1/2 cup rice
1 cup shredded sharp cheddar cheese
Fresh ground pepper to taste
1 tbsp unsalted butter
3 oz skim milk
As for the chili, when I say matured I bought some green ones, I let one sit on the counter next to the onion and garlic for about a week and it went from green to a nice orange. Don't buy one at grocery already orange those don't have as much flavor.
I use a garlic press on a very regular basis. When I say crushed I put something through the garlic press.
Oh and don't skin the potato or the carrots, just rinse well.
In a large pot combine chicken broth, milk, butter, potato, carrot, onion, garlic, chili and however much ground pepper you wish to put in. Low heat covered for 6 hours. After 6 hours, increase heat to a boil and and slowly stir in rice. Reduce heat back to low and let sit for 45 minutes. After that time has passed get your blender ready. Blend the soup at gradually increasing speeds. Fold the cheese into the soup while it's in the blender. You're done.
This is great for dipping sourdough bread in. I'll probably bake some chicken later with this stuff in the dish.
4 Carrots chopped
1 tub of pre-sliced mushrooms
4 cans of chicken broth
1 red potato chopped
2 cloves of garlic crushed
1/2 yellow onion chopped
1 serrano chili (matured) sliced and then crushed
1/2 cup rice
1 cup shredded sharp cheddar cheese
Fresh ground pepper to taste
1 tbsp unsalted butter
3 oz skim milk
As for the chili, when I say matured I bought some green ones, I let one sit on the counter next to the onion and garlic for about a week and it went from green to a nice orange. Don't buy one at grocery already orange those don't have as much flavor.
I use a garlic press on a very regular basis. When I say crushed I put something through the garlic press.
Oh and don't skin the potato or the carrots, just rinse well.
In a large pot combine chicken broth, milk, butter, potato, carrot, onion, garlic, chili and however much ground pepper you wish to put in. Low heat covered for 6 hours. After 6 hours, increase heat to a boil and and slowly stir in rice. Reduce heat back to low and let sit for 45 minutes. After that time has passed get your blender ready. Blend the soup at gradually increasing speeds. Fold the cheese into the soup while it's in the blender. You're done.
This is great for dipping sourdough bread in. I'll probably bake some chicken later with this stuff in the dish.
