There’s nothing I hate more than wasting a bunch of perfectly good veggies on stock. What’s even worse is opening the fridge and seeing that I have no celery and have to go buy some just to throw in with a chicken carcass! So, I usually save my scraps of celery, carrots and onion when I’m cooking for chicken or turkey stock in the future. I do it a couple ways. The first way is to dry my celery tops. My mom used to do it when I was a kid by using a needle and thread and threading the hunks of celery leaves to hang dry. But I’m lazy. Ummm…I mean busy! So I just throw them on a clean kitchen towel or paper towel and toss them around with my fingers every day to make sure they all get dried. Then I store them in a mason jar and when I need to make stock, I just pull it from there.
Yummy easy soups!
Fall is in the air and there’s nothing I love more than homemade soup and crusty bread once the chill sets in! I adore fast soups so much and I love adding new recipes into my repertoire that friends have passed on to me. I’ve adapted it a bit to make it my own and I hope you love it as much as I do.
Cream of Wild Rice Soup:
1 large onion, finely chopped
3 ribs of celery, finely chopped
3-4 carrots, finely choppedAfter they are soft, add 1/4c. butter and 1/4c. flour. Cook for about 1 minute then add:
8c. chicken stock*Bring to a boil to thicken and add:
3c. cooked brown rice (you can use 2 packages of Uncle Ben’s brown/wild rice combo and it’s so good)
1c. leftover cubed chicken or turkey
1 can fat free evaporated milk
Salt and pepper to taste