Monday, January 10th 2011, 7:26 pm
Ingredients:
2 cans chicken soup (1 pint)
½ yellow onion, diced
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
½ bay leaf
Salt and pepper to taste
Thicken (if desired) with a roux of 2 ounces of butter and 2 ounces of flour, cooked for 2 minutes over medium heat.
January 10th, 2011
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