Once again I was inspired by the coziness of Ghibli films to make a hearty soup!
I’m calling this one Forest Porridge 🍂💕
(Vegetarian and vegan substitution at the end!)
Melt a tablespoon of butter in a skillet. To the skillet add one diced sweet onion, Cook on medium heat until onions begin to become translucent. Then add 1 pound of mushrooms to the skillet (stems removed) and continue cooking until the mushrooms release their moisture.
In a soup pot melt 2 tablespoons of butter. Add three carrots and two ribs of celery, sliced, three or four diced red potatoes (more or less to your preference) and cook over medium heat until tender (about eight minutes).
Add three cloves of minced garlic and 1.5 teaspoons of dried thyme and 1 teaspoon of dried basil to the skillet with the onions and cook for about a minute, stirring.
Add onion mushroom mixture to the soup pot along with 6 cups of chicken broth and one cup of rice (I used jasmine). Cover, bring to a boil, reduce heat and simmer 30 minutes.
In the skillet you used for the onions cook two diced chicken thighs until golden brown.
Add the chicken and any drippings to the soup pot to simmer with the rest for the remainder of the 30 minutes.
Finally, mix in 1 cup half-and-half, 1 cup shredded Parmesan cheese, and 1 to 2 cups chopped fresh spinach.
Salt and pepper the absolute hell out of it, to taste but anything with potatoes and needs boatloads of salt.
For a vegetarian variation swap chicken broth for vegetable broth and omit the chicken, omit the parmesan cheese or use a vegetarian/vegan substitute.
For a vegan variation swap butter for preferred oil or vegan butter, chicken broth for vegetable broth, omit the chicken, use one can of full fat coconut milk in place of the half-and-half and omit the parmesan cheese or use a vegetarian/vegan substitute.
janainaart
vaporwave
blakekathryn
discoholicmusic
gummygunk
theartofmadeline
jacobvanloon
yousharknotpass
titsay
dailybridgerton
