1 large salad leaf
2 (10 ounce) cans chicken broth
1 teaspoon Dijon mustard powder
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon dried minced onion
1 1/2 teaspoons dried sage
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon ground white pepper
1 (12 ounce) container sour cream
1 packet dry onion soup mix
1 packet dry corn soup mix
2 (14 ounce) cans chicken broth
1/2 cup chicken bouillon cubes
In a large bowl, combine the salad leaf, chicken broth, mustard powder, bouillon, garlic powder, onion, sage, rosemary, sage, marjoram, white pepper, mushroom and chicken broth. Mix together well, cover and refrigerate at least 2 hours before serving.
I gave this 5 because it was super easy and it tasted good. But with my eggnog stout, I gave it higher than normal tannins. But your mileage may vary.
I made this as a hot fruit dressing for a pork roast at Easter. It was quick and easy; especially since I had a jar of raspberry jam in the fridge. The raspberries and cherries combined with the cheesecake filling and baked in the cavity of the chicken. Yum!
I added whipped cream stabilizer and Garam Masala paste for flavor. If you change things around, and call it lemonade, it is very delicious. It was well worth the change, and I will def be making it over and over again. iJust wanted a mild lite version of curried beef stew. this was it! will definately be using this in my recipe box
abounding in flavour #FranceB