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Cooking & Baking

Laura PourMeADrink

(42,770 posts)

3. Wow .. interesting. I am a chicken soup nut and make

Reply to sprinkleeninow (Original post)

Wed Jan 22, 2020, 02:10 PM

Jan 2020

It all the time..trying to replicate my grandmother's. The cinnamon just utterly throws me for a loop. But next time I make, will take a couple ladlefulls out and steep cinnamon in...just to try it.

Totally agree with author on trying to achieve a tasty "clean" broth. The best I have ever had in a restaurant was super clean and clear broth with tiny butternut squash raviolis. Best part was that the chef sliced discs of carrot but shaped them like flowers and floated those as well. Gorgeous.

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Recipes from Maureen Abood/Some nice soup ones and lots others. [View all] sprinkleeninow Jan 2020 OP

Thanks! Nice recipe site. KY_EnviroGuy Jan 2020 #1

I like what she's about. sprinkleeninow Jan 2020 #2

Wow .. interesting. I am a chicken soup nut and make Laura PourMeADrink Jan 2020 #3

I used to at times stud an onion with whole cloves (spice) and just remove all after soup done. sprinkleeninow Jan 2020 #4

Exactly. What my mom told me - no way you could recreate because her mom went to the market Laura PourMeADrink Jan 2020 #5

Inside a hen sometimes. A cluster of yolks. sprinkleeninow Jan 2020 #6