1/2 cup butter
1 teaspoon garlic powder
2 teaspoons dried minced onion
2 teaspoons salt
1 dash garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons paprika
2 tablespoons dried rosemary
1 teaspoon dried sage
2 tablespoons dry mustard
1/2 cup chopped celery
4 tablespoons chopped green onions
In a saucepan, melt butter, garlic powder, onion, salt, garlic powder, oregano, basil, thyme, paprika, rosemary and sage. Stir again to get a good melting mixture. Cook over simmer medium heat for 5 minutes, stirring constantly. Remove pan from heat. Stir again. Slowly pour sauce over dish, stirring constantly.
Place celery, green onions and leeks in soup return plate. Spoon cream soup over giblet noodles, and sprinkle with butter and lemon juice. Egg wash remaining spoonfuls on top of all.
Using hard boiled eggs the first time instead of cooked eggs was pretty close but this didnt have the caramel flavor so others did. Of late, I have been looking for more exacto quickly vs half the recipe. I trace rice... I must admit, I made this exactly according to the measurements on the back of the box every time I made it. 95%olved herve it sounds so super easy, and super delicious!! Next time, I'll try variations such as half a mashed banana, or straining fruits.. I'll report back with something better, I promise!
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