2 cups beef bouillon base
2 cups water
2 stalks celery, finely chopped
1 sprig fresh rosemary, chopped
2 onions, finely chopped
2 cups heavy cream
1/2 cup butter
4 slices whole wheat bread, cut into 1-2-inch cubes
1/3 cup milk
salt and pepper to taste
3 pounds fresh mushrooms
2 carrots, chopped
3 green bell peppers, cut into 1/2 inch thick slices
1/2 large chicken breast, sliced and skinless
1/2 green bell pepper, cut into 1/2 inch thick slices
1 (6 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can canned tomato juice
1 (7.5 ounce) can tomato paste
1 (8 ounce) can whole tomatoes
8 cups grated Romano tomatoes
1 (4 ounce) jar chopped fresh basil
3 tablespoons curry powder
2 bay leaves
Season meat, water, celery and oil with garlic and rosemary sprigs. Put half of soup in each bowl. Cook until potatoes are tender. Fluff with fork or spatula to coat. Stir in onion.
In large bowl, combine potatoes, 12 tablespoons milk and 1/2 cup water; cook until potatoes are tender. Stir in tomato sauce, tomatoes, basil and curry powder. 充 spoon prepared rice into pot. Bring to a boil, then reduce heat to low and simmer for about 20 minutes. Add plenty of water to really add shrimp and 3/4 cup fresh coconut milk. Stir in chilli and garam. add more water, more milk, coconut milk and garlic if necessary. Watch Now
Return soup to pot and simmer for about 10 minutes... cover and cook 5 to 10 more minutes more, or until rice is tender; cube. Watch Now
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