Not exact matches
I used 2
cups of chicken broth and 2
cups of water
instead of veg stock because it was what I had around and it still worked perfectly.
frozen spinach, didn't bother to wring out,
instead stuck in a 1
cup packet
of chicken broth concentrate (gross, but it's from trader joe's so it can't be THAT bad... right?)
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3
of a medium sized celeriac (if you use the small organic ones, use 1/2
instead) 1 apple 4 - 5
cups / 1 -1,25 l
chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs
of fresh thyme 2 onions 5 cloves
of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
I did have some problems with it saucing up, but it was my fault because I added extra
chicken broth instead of saving the 1/4
cup that was left in the can.
I also added a little extra
chicken broth (probably 2
cups total) because it didn't seem like there would be quite enough liquid to simmer for 1/2 hour; and I used 1/2 tsp cayenne
instead of 1/4 which was the perfect amount
of spicy for us.
I used two
cups of water and two
chicken bouillon cubes
instead of the
broth, and threw it all in the crock pot on low for almost four hours.
You can use 1/2
cup dry white wine or 1/2
cup chicken broth instead of the combination, if you only have one
of the ingredients on hand.
Minor adjustments -
instead of 2 1/2
cups of water I used 1
cup of water and 1
cup of low sodium
chicken broth, 2 % milk worked fine and so did a Yukon gold potato.
I did make some changes — added garlic when sauteing the onions, used anchovy paste
instead of whole anchovies, used beef
broth instead of chicken, and used only about 1/4
cup of brown rice for the rice.