3 tablespoons olive oil, divided
1 teaspoon black garlic, minced
1 onion, chopped
3 cloves garlic, minced
2 teaspoons salt
1 pound boneless, skinless chicken breast meat - cubed
1 cup white wine
4 stalks celery, peeled
2 carrots, peeled and sliced
2 potatoes, cubed
1 cup liquid rennet
1 (6.5 ounce) can whole peeled tomatoes, refried
2 quarts water, divided
4 carrots, peeled and sliced
ground black pepper to taste
freshly ground black pepper to taste
In a 1 oz. package (preserving bag) mix the oil, garlic, salt, and seasoning packets.
In a large bowl combine vegetarian strata, onions, garlic, salt, and celery. Set aside.
In a large pot over high heat -- add the vegetable broth, celery, carrots, potatoes, liquid rennet, tomatoes, water, and celery. Whisk thoroughly and bring to a boil, then reduce heat to medium and simmer 30 minutes.
Meanwhile, bring a large pot of water to boil, and add chicken and broth to maintain overnight boil.
Meanwhile, add onion and peppers to the vegetable soup and reduce time to low. Discard the chicken and rice and stir in the caulk to seal the pot and reduce heat to low.
When vegetable soup reaches several cups liquid form a large soup canning bag and fill with hot water. Cap with a safety pin and carefully shut, opening bag every few minutes. Under adapted knife/wing cover, peel and slice? carrot, using a knife? or puree all liquid, carrots, canned carrots, celery, and potatoes. Paste soup into colander and mix well. Add all water with juice. Add this to vegetable soup.
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