Can you see the specks of soup between her eyes and on her nose?
Gigi says "Yum!"
I ended up not using a recipe so much as a formula. The basic formula is four parts broth to one part heavy cream; I used half and half. Before adding the liquid, melt four tablespoons of butter and mix in four tablespoons of flour. If you want a thicker, richer soup, add three beaten egg yolks to the butter/flour mixture. This I didn't do. Salt/pepper/spice to taste; I added kosher salt, black pepper, onion powder, parsley, garlic salt, and chicken bouillon granules. Except for the pepper, it was about three tablespoons of each. I tripled this recipe, so adjust your quantities accordingly or to your taste. It also wasn't as thick as I wanted -- I wanted it to coat the spoon but not stick to the spoon -- I added about six additional tablespoons of flour mixed with some water. That came out to the perfect consistency for me. Oh, and I added about three cups of chopped turkey, both dark and light meat, once the soup was the consistency I wanted. Overall, extremely tasty although maybe just a tiny tad too salty -- I think I could've done with a tablespoon or two less bouillon -- but I would definitely make this again. And I made so much soup and broth that I can freeze a good portion of it. Yippee!
Cheers,
the CilleyGirl
I won't try this recipe, but I will look at your cute, happy dog!
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