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Toad Soup III Recipe


1 cup chopped onion

1 cup chopped celery

1 cup chopped carrot

1 cup chopped celery

1 cup chopped carrot

1 cup chopped onion

1 cup chopped green bell pepper

1 cup white wine

1 cup water

2 tablespoons all-purpose flour

1 pinch salt

2 teaspoons chicken bouillon granules

2 teaspoons dried parsley

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/8 teaspoon dried rosemary

1 teaspoon salt

1 teaspoon dried thyme

1/8 teaspoon dried marjoram


In a small saucepan, bring broth to a boil. Add onions and celery and toss with carrots and celery. Reduce heat to low; stir in bell pepper, 1 cup white wine, water, flour, salt, chicken bouillon, parsley, salt, pepper, oregano and basil. Bring to a mild simmer; allow to heat through.


Hus wufu 105 writes:

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Very good and very easy to make. I added fresh garlic cheddar chunks to th stack and slipped in a freshly chopped bellied tom (wasn't chased...). Other than that, berry seed Panini and love this fuz salad.
Camaran writes:

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I really like this recipe, my only things is that you should use white or whole wheat flour. I used 2 flax eggs and made this with just that, heaped on top. And please don't reduce the sauce, it's a small amount and it still has a lot going for it! This is so good for breakfast, lunch, and dinner!
Krusty Smuth writes:

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Good flavor. I used white miso paste and added zuccini, mushrooms, and garlic. Had red miso paste, but found the paste was missing. I used yellow miso paste and added garlic. Would have thought the sauce was lacking, but it was perfect. Perfect blend of flavor and color.