1 chicken livers
1 tablespoon vegetable oil
3 tablespoons all-purpose flour
2 cloves garlic, minced
4 green onions, sliced
2 teaspoons salt
3 ounces onion, diced
2 teaspoons crushed red pepper flakes
1/2 cup sliced mushrooms
2 teaspoons ground black pepper
1 pound carrots
1 pound carrots, sliced
2 stalks celery, diced
1/2 cup water
2 teaspoons cider vinegar
1/2 teaspoon pepper
2 tablespoons chili seasoning
1 teaspoon dried oregano
In a shallow dish combine livers, oil, flour, garlic, green onions, salt, onion, pepper flakes, mushrooms, black pepper and carrots. Mix thoroughly. Spray common mixing bowl with vegetable spray and lightly press in soup.
Bring to a boil over medium heat, reduce heat to medium low, and stir in carrots and celery. Simmer covered, stirring occasionally, for 2 hours or until vegetables are tender. Reduce heat to medium low and stir in vinegar and pepper.
Stir peppers into soup again. Boil 10 minutes, stirring, until vegetables are tender and vegetable mixture is thickened somewhat. Reduce heat to low and stir in chili seasoning, oregano, red pepper and sage.
⭐ ⭐ ⭐ ⭐ ⭐