1 cup chicken broth
2 1/2 cups water
1 medium onion, sliced into 1/4 inch rounds
1 medium green bell pepper, cut into 1/2 inch slices
1 medium red bell pepper, sliced into 1/2 inch strips
2 large carrots, cut into thin 1/8 inch slices
1 Large bunch chives, sliced into clean strips
6 cider mushrooms
2 pounds baked potato - skinned
10 crescent rolls
8 cups diced celery
鱍花、面花 久
1 zucchini, cut into 1/2 inch pieces
2 1/2 tablespoons kosher salt
5 tablespoons olive oil
1 tablespoon mixed vegetable bouillon
1 teaspoon ground dark brown mustard
5 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Place chicken broth in medium saucepan and add water, onion, green bell pepper, carrots and celery. Season with salt, pepper and stock. Bring to a rapid boil. Reduce heat to low; bring to a boil, stirring occasionally, just to a boil. Reduce heat to medium.
Meanwhile, saute pan squash in salt, pepper and oil in large skillet; when tender, remove from heat. Stir in bouillon, mustard, Worcestershire sauce and garlic powder. Blend well. Bring to a rolling boil.
When shrimp meal begins to brown, remove from water and place in small skillet. Cook over medium heat until pink; Remove from heat. Slice shrimp across shells horizontally or nearly flush on underside of shells. Remove shells and discard. Repeat with wings, celery, shrimp, vegetables, celery, vegetables peel, shrimp and vegetables.