Split carrot soup

I started the split carrot soup yesterday, let it rest in the refrigerator overnight, and finished making it today. It's really easy.

For about 12 servings:

• Put 2 pounds skinless, boneless chicken breasts in a big pot on the stovetop and cover with plenty of water. Add poultry seasoning to taste. Also add a little olive oil.

• Add 2 pounds of baby carrots to the chicken and water.

• Start simmering.

• Simmer until the ingredients are cooked thoroughly.

• Cover and house in the refrigerator overnight.

• The next day remove the chicken meat from the soup. Reserve a few cooked carrots. Blend the cooked carrots and broth.

• Cut the chicken breasts into bite-size pieces.

• Dice and saute half a yellow onion.

• Combine the blended carrots, the reserved carrots, the sauteed onion, and the cooked chicken pieces in the big pot again. Add more poultry seasoning and a little salt, if you like.

• Cook thoroughly -- about 30 or 40 minutes.

• Serve warm with garlic bread and milk.

*

Review:

5 forks for unexpectedly sweet flavor
3 forks for appearance

Ersatz beef stroganoff 2.0

So . . .




Ersatz beef stroganoff was well-enough received that I tried a different variation on the theme the next day.

*Recipe*

Ersatz Beef Stroganoff 2.0

Ingredients

Ground beef
onion
yogurt (ersatz replacement for sour cream)
rice (ersatz replacement for wide egg noodles)
oil
mustard

Saute

ground beef and onions in large skillet or until onions are transparent.

At the same time, cook in separate covered saucepan until all water absorbed and rice is fluffy:

1 part rice
2 parts water
1 tsp oil

After rice is cooked, turn off the heat and let saucepan stand covered.

Reheat skillet with the browned meat and onions.

Add

mustard and yogurt to the meat mixture.
Warm thoroughly, but don't boil. Remove skillet from heat.
This is the sauce.

Serve

rice onto plates and top with the Ersatz Beef Stroganoff 2.0 sauce.

Delicious!