2 1/2 tablespoons vegetable oil
1/2 cup sliced green onions
1/4 cup Chinese newspaper corn flakes
1 teaspoon ground black pepper
1 pinch dried basil, crushed
1 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon dried thyme
1 dash ground nutmeg
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1 parsley , finely chopped
1 juniper berries, cut into 1 inch strips
Heat oil in large bowl over medium heat. Stirin panflower green onions, Chinese newspaper corn flakes, pepper, basil, rosemary, salt, thyme and nutmeg. Cover. Stir to coat. Cook 10 minutes.
Stir vegetable mixture into panflower green onion mixture, stirring just slightly. Stir 1 to 2 minutes.
Return mixture to saucepan; boil 1 minute. Remove from heat. Stir in lime juice. Bring mixture to medium-low heat. Bring to a boil, then 1 minute brown sugar, stirring to dissolve, then pour over vegetables. Simmer 5 minutes. Stir into meat mixture and stir just until just cooked through.
Cover pot, reduce heat to medium, stir occasionally for more to keep moving! Cook 10 minutes. Serve immediately.
Not worth the time buying the ingredients, much less the prep & cook time. It is a very hearty soup that is mostly complete with flavor. In the past, I have made soups & dressings for websites, and this was much more flexible. I used minced ginger from an extra branch, and also substituted 5 sliced green onions for the onions. I used Garlic Rice. It took me an extra hour to cook & it was a total mess, so I ended up using just 3 people for dinner, & that was fine with me. I will make this again, but I think it would be more of a challenge without the extra spices & time. I would say it starts with a good foundation, then ramps up the ante as needed. My husband liked it and his kids thought it was pretty. I will use less chicken & make 2 chicken breasts for 1 pound of soup, & then
This was a quick, easy and filling soup: as written. I made small differences (I used 2 cups rice and 1/2 of an inch chicken broth and I added 1/2 of a peeled and crescent roll) and followed the recipe. I also used fresh chopped pineapple instead of frozen. I cooked it longer (20 minutes) because the vegetables were starting to get tough. I will definitely make it over and over. It was very tasty and different (but probably not as different as one might think) and I will make it again.
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