Not exact matches
ground cloves 4 cups fresh spinach 1
leek, thinly
sliced (
including green leaves) 12 — 15 crimini (baby bella) mushrooms,
sliced Juice of 1/2 lemon
2 tablespoons unsalted butter 2 garlic cloves, chopped 2
leeks,
including light green parts,
sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
1 cup steamed okara 2 ounces ground chicken or
sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1
leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (
include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2
leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley,
including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and
sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns